This is another way to make sweet and sour sauce — perfect with really crispy fish. I love all the sweet and sour bites from the pickles.
To make the sauce, mix together the chicken stock, tomato sauce, rice vinegar, sugar, sea salt and soy sauce in a bowl.
Heat a wok until just smoking. Add the peanut oil and, when hot, stir-fry the spring onions and chillies until fragrant. Add the ginger, cucumber and the sauce, bring to the boil, then reduce the heat and simmer until the sauce has reduced and thickened.
Meanwhile, crumb the whiting fillets by first dusting them with flour, then dipping them in the egg wash, and finally pressing them in the breadcrumbs.
Remove the sauce from the wok and keep warm. Wash and dry the wok and heat the oil until almost smoking (180°C/350°F). Deep-fry the fish in batches until golden brown, then drain on paper towel. Put the fish on a serving plate and pour over the warm sauce to serve.
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