1 whole fish, about 1 1/2 lbs.
1/2 c. cornstarch

MARINADE FOR FISH:

1 stalk green onions, crushed
3 slices ginger, mashed
1 tsp. salt
2 tbsp. wine

VEGETABLES FOR COOKED FISH:

1/2 c. green onions, shredded
1/3 c. ginger, shredded
1/4 c. shredded dry black mushrooms, softened by soaking
1/6 c. red hot pepper, shredded

SEASONING SAUCE:

1/3 c. sugar
1/3 c. vinegar
2/3 c. catsup
1 c. water
1 tbsp. cornstarch
1 1/2 tsp. salt
1 tsp. sesame oil
3 c. oil for deep-frying

Clean fish, then make diagonal cuts about 1/2 inch apart on both sides, almost touching spine. Marinate fish 15 to 30 minutes. Powder fish with cornstarch, being sure to get it into diagonal cuts. Deep- fry fish until crisp, about 5 minutes. Remove, drain excess oil off and place fish in vertical swimming position on platter. Heat 2 to 3 tablespoons oil and pan-fry shredded vegetables on high heat, then add seasoning sauce and cook until thickened. Pour over fish and serve.

COMMENTARY: In Hawaii, we can use onaga, ehu, kalikali, uhu, ta-ape, kumu or any firm fleshed fish in this recipe. Mullet, moi and nohu are also good.

This looks harder to do than it actually is, but it is well worth the effort to produce.

Originally, the seasoning sauce was for about half the quantity given here, but the volume was increased in this recipe to give extra sauce to flavor one's portion of rice!!!

Chili pepper, which is alkaline, exudes powerful fumes which can irritate one's nose, lungs and eyes. The fumes and liquid can also irritate one's skin while handling. To minimize these effects, wash irritated parts with a diluted vinegar solution. To clarify used oil, add 1 slice of bread and 1 stalk of green onions to oil. Heat, then remove.