2 tablespoons cornstarch
2 tablespoons water
4 tablespoons oil for fish
2 tablespoons oil for vegetables
1 small onion, sliced
1 carrot, diced
1 white turnip, diced
2 tablespoons oil
1/4 cup soy sauce
1/2 cup honey
1 cup vinegar
1 tablespoon cornstarch
Clean and scale the fish, but do not remove the head and tail.
Drain and dry it well.
Make diagonal slashes 1 inch apart down the sides of the fish.
Mix the cornstarch with the water and coat the fish well with it.
Heat a wok with 4 tablespoons oil and hold the fish over the pan by the head, basting the fish with the hot oil until the exposed flesh and the skin become brown and crisp.
Drain the fish on a paper towel and then arrange on a serving platter.
Reheat the wok with 2 tablespoons of oil and sauté the onion, carrot and turnip for 1 minute.
Stir in the sauce mixture and bring it to a boil.
Simmer for 2 minutes or until it becomes thick and smooth.
Pour the sauce and vegetables over the fish and serve at once.