Fish fillet Pescal (a package of 1/2 kg). Rinse and dry with a clean cloth. Cut into horizontal pieces of 4 cm width. Season with 3 cloves of garlic, 1 tablespoon of salt, and juice from 1/2 lemon. Let it sit in that marinade for an hour.
Frying batter
Beat well 3 eggs, adding 3 tablespoons of all-purpose flour and cornstarch in equal parts, 1 tablespoon of rice cream, 1 tablespoon of soy sauce, and 1/2 teaspoon of salt.
Sweet and Sour Sauce
Fish fillet Pescal (a package of 1/2 kg). Rinse and dry with a clean cloth. Cut into horizontal pieces of 4 cm width. Season with 3 cloves of garlic, 1 tablespoon of salt, and juice from 1/2 lemon. Let it sit in that marinade for an hour.
Frying batter
Beat well 3 eggs, adding 3 tablespoons of all-purpose flour and cornstarch in equal parts, 1 tablespoon of rice cream, 1 tablespoon of soy sauce, and 1/2 teaspoon of salt.
Sweet and Sour Sauce
In a skillet place 2 tablespoons of oil
Fry 2 cloves of garlic, 1 tablespoon of grated ginger
Add 2 cups each of: vinegar, red wine, water, and sugar
Also add 1 tablespoon of tomato paste, 1/2 cup of chicken broth, and 2 tablespoons of cornstarch dissolved in a little water
Stir occasionally until it comes to a boil. Reserve
For the garnish, cut into thin strips (2 cm long): 2 slices of prosciutto, 1 green pepper, 2 medium onions in brine, and half of a green scallion
Coat the fish fillets with the batter, fry gently over low heat
Arrange them in a pyrex dish, which will go to the table
Heat the sauce again after it's done, adding the cut ingredients into strips
Turn off the heat as soon as it starts boiling again
Pour it over the fried fish afterwards
Serve hot with white rice.
