To prepare the sour sweet sauce, put the crushed garlic in a hot oiled pan with a little salt, and cook for 2 or 3 seconds. Remove and put in the pan the vinegar, sugar, a few drops of Chinese sauce, a little cornflour water and pepper.
Skin the fish and cook as in the preceding recipe. Drain and put on a dish. Slice the ginger and onions in 1½ inch lengths. Warm the sour sweet sauce and, when boiling, add the cucumber, onions, ginger and lemon peel and cook for 5 minutes. Add a few drops of sesame oil and pour the sauce over the fish. Garnish with parsley and serve hot.