Cut the head off the cleaned fish. Split the fish lengthwise but do not cut through the back. Open two halves to form the shape of a butterfly. Remove the bones on the inside of the fish. Cut 3 slits crosswise, about 1/2-inch apart, on each side. Marinate with salt and rice wine for 10 minutes.
Make batter with flour, cornstarch, water, and eggs. Heat oil. Dip the 2 pieces of fish and its head in batter and fry for 2 minutes. Take out; wait until oil is heated again, then fry the other side for 1 minute. Drain from oil and arrange the fried pieces, with the head, on a large platter.
Pour Sweet and Sour Sauce with Vegetables over fish before serving.
