live mandarin fish 250g
100g tomato ketchup
Clean the fish and cut into long slices, score the two sides, steep in scallion and ginger sauce and cooking wine for 30 minutes.
Then coat the fish slices with dried cornstarch, deep-fry in 8-fold hot oil till golden brown and look like grapes, transfer to a plate.
Scald green cabbage leaves, cut into grape-leaf-like patterns and place beside the fish "grapes".
Pour tomato ketchup into hot oil, stir well, pour over the fish.