Fried-Braised Fish

Another double-cooked dish to serve on my dinner table, and this time round it's a fish dish.  If I have white pomfret I will normally opt to cook this dish. The fish is sliced into big pieces; marinated with a few simple ingredients for few hours; medium fried in oil and braised with a sourish-sweet-saltish sauce.  Do give it a try if it suits your taste buds...

Ingredients:
1 medium white pomfret
1" knob ginger (peeled and smashed)
2 sprigs spring onion (cut into 1" length)

Marinade:
1 tbsp rice wine
2 tbsp light soy sauce
1 tsp five spice powder

Sauce Ingredients: (Mix together in a bowl)
1 tbsp rice wine
2 tbsp light soy sauce
2 tbsp tomato ketchup
1 1/2 tbsp sugar
1 tsp vinegar
1 cup water

Methods:

1. Clean the fish, slice into big pieces (slanting) and place in a deep dish.
2. Add in the ginger, spring onions and marinade ingredients.  Mix to combine and let marinate for few hours. 
3. Just before cooking, remove the fish from the marinade, put aside and discard the marinade ingredients.
4. Heat 5 tbsp cooking oil in a wok, deep-fry the fish in medium heat until golden brown, dish and drain.  Repeat until all is done.
5. In the same wok, discard excess oil leaving 2 tbsp in the wok, add in the sauce ingredients, bring to a boil. Add in the fried fish and cook over low heat, turning the fish over from time to time, until gravy is nearly dry.  During braising taste for correct seasoning based on your own preference.
6. Off the heat, arrange the fish pieces on a flat plate and serve hot.