FISH AND BATTER:

1 whole fish (1 1/2 lb.)
1 tsp. salt
1 tbsp. rice wine
5 tbsp. all-purpose flour
3 tbsp. cornstarch
5 tbsp. water
2 eggs
Peanut oil for deep frying

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.