This sweet and sour fish fillet recipe originates in eastern china. Its preferable to use white fish like cod, haddock, sea bass or monkfish. Monkfish is not only delicious but the shape is perfect for cutting and the texture is a bit more solid than the other kinds of fish. This means that once you have cooked the fish it wont turn mushy or flaky. It also wont go dry so you can still taste the nice juiciness of the fish after it has been deep-fried. You can swap the additional vegetables or fruit as you wish, such as pineapple, different colors of peppers, carrot slices, onions, etc.
