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Method :
Season the fish fillets with salt and white pepper and coat with the
flour. Heat the oil in a pan and deep fry the fish until golden brown,
then remove, drain off excess oil and set aside.
Chop the
onions and tomatoes, cut the papaya and red pepper into julienne strips
and cut the spring onions into 15mm lengths.
Pour off most
of the oil from the pan the fish was fried in, add the brown onion and
saute for 2-3 minutes, then add the tomato, papaya, red pepper and
spring onion and continue to cook for a further 3 minutes, stirring
frequently.
Add the
calamansi juice, vinegar, soya sauce, sugar and fish stock and bring to
simmer gently for 5 minutes. Mix the cornstarch with a small quantity of
cold water and stir into the sauce to thicken slightly.
Finally
replace the fish in the pan, turn to coat thoroughly with the sauce and
cook for a further minute.
Serves 4
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