Chrysanthemum Fish

Ingredients
1 kilo white fish fillets (conger eel/ grunt / sea bass / grouper), with skin
½ cup water * 1 medium-size ginger * 1 spring onion bulb and stem
½ teaspoon salt * 2 tablespoons rice wine / pisco / dry sherry

Sauce
4 tablespoonfuls sugar * 1 medium-size onion, cut in large pieces
½ cup white vinegar * ½ bottle of ketchup ( 145 grams )
¼ cup strawberry jam * 1 teaspoon cornstarch dissolved in water
1 teaspoon salt

Preparation

1. The fish fillets must have the same width. It is preferable to freeze them for a short time; in this way, work will be easier. Cut, vertically, 1 cm-wide strips, taking care not to cut the skin. Do the same horizontally. With the knife, cut 3 cm long pieces. Do the same with the rest of the fish.
2. In a bowl, place water, crushed ginger, and the spring onions. Leave to soak for some minutes and squeeze the ingredients with your hands. Remove and add the rice wine and the salt. Immerse the fish in this preparation and then roll them in cornstarch, coating well. Set aside.
3. Heat plenty of oil in a wok or deep-frying pan. With pincers of with Chinese chopsticks, hold a piece of fish joining the edges. The piece will arch, taking the form of a Chrysanthemum. One by one, introduce only ¾ parts in very hot oil, without dropping the piece. Lower the heat to moderate temperature and cook for 1 minute. Remove them when the cornstarch begins to turn golden brown. Set aside.
4. Fry again in very hot oil during 30 seconds. Place the fish on a strainer and set aside.
5. Heat oil in a frying pan. Stir-fry the onion and ketchup; then add one cup of water. Mix and add the jam. Cook for 2 minutes and then, remove the onion. Add sugar and stir. Check the amount of salt and pour the vinegar. When boiling, stir in the cornstarch. To enhance the brightness of the sauce, pour one tablespoon of the oil where the fish was fried. Pour the sauce over the fish.

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