Sweet and sour salmon and red snapper, never taste like this before

It's a rainy morning and getting up out of bed is hard, you know the kind that it's lazy to get up in times like this. Still, I tried to get up and my wife gave me a hot coffee to wake my senses up. Good thing she really knows my kind of blend. We also had a nice talk and coming up to cooking this recipe of hers today. You might want to try this too.

All you need is:

500 g fleshy salmon and red snapper fillet

salt and pepper

1 tbsp cornstarch

3 c oil for deep frying

for the sweet and sour sauce:

1/2 c rice vinegar

dark brown sugar

dash of salt

1/2 tbsp fine strips of ginger

for the garnish:

1 onion, finely sliced (or 12 stalks of onion leaves, cut into 2-inch lengths)

1 small carrot, julienned

a thumb-sized piece of ginger, julienned

1 tbsp. of sesame seed oil

Make the sweet and sour sauce. Place the vinegar and sugar in a small pan and set over medium heat. Cook without stirring until the sugar dissolves. Swirl the pan and boil over medium heat for 15 to 25 minutes or until syrupy. Add the salt and ginger during the last five minutes of cooking.

While the sauce cooks, prepare the fish. Heat the cooking oil in a wok or frying pan. Pat the fish dry with paper towels. Season the fish with salt and pepper, rubbing on both sides. Dust with cornstarch.

When the oil is hot enough (it should start to emit some smoke), deep fry the fish over high heat until golden and a light crust forms on the outside. Flip the fish when the underside is done and fry the other side for even cooking and texture. Scoop out the fish and drain on paper towels. Transfer to a serving platter and scatter the prepared garnishes on top. Pour the sweet and sour sauce over the fish and vegetables.

Heat the sesame seed oil in a small pan until smoking. Pour over the fish and vegetables. Serve at once.