1tspcorn starchMixed with water, 1:1 ratio to the corn starch
Step 1: Slice the fish
Fillet the fish. Keep the fish head and tail, set aside.
On a chopping board, place the fillet skin side down. Make cuts deep into the meat with a 6mm-space between every cut. Section the fillet with every four cuts. Turn the fish around 90 degrees and cut vertically right to the skin.
Gently mix the fish with the marinades. Set aside for 15 mins.
Coat the fish fillet, head and tail with corn flour thoroughly and set aside.
Step 2: Deep fry the fish
In a deep-frying pan, heat up oil to 150 degree Celsius. Hold the fish by the skin, and fry it one by one. Once it has turned light brown, set aside on a plate lined with kitchen towel. Deep fry the fish head and tail too.
Heat the oil to 20 degree Celsius. Deep fry the fish for the 2nd time. Once it is done, set aside on kitchen towel.
Arrange it on the serving plate.
Step 3: Prepare the sauce & ready to serve
In a small saucepan, add in orange juice, Ribena cordial and vinegar. Let it simmer for 3 mins. Add in corn flour mixture, stir still it thickens.
Drizzle the sauce on the fish and serve immediately.