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| Score the fish in vertical and horizontal as equal as possible and then coat with tapioca flour till all well coated and set aside this will allow the flour to be absorp into the fish. |
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Deep fried fish evenly in a wok |
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| Seasoning for sweet sour sauce 2 tbsp tomato sauce & 2 tbsp chilli sauce 2 tbsp fish sauce 4 tbsp Lea & Perrins sauce 1 tsp chicken granules salt and sugar to preference taste 200 ml water  |
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| Sprinkle salt onto Carrot and Cucumber to marinate for 10 minutes. Drain salt away with water and squeeze away any excess water as much and squeeze as dry as possible. Add in 2 tbsp sugar and 2 tbsp white vinegar. |
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| Pickle carrot and cucumbers |
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| Heat up a wok add in 3 tbsp cooking oil.. Add in small onions and tomatoes stir fried until fragrant. |
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| Pour in seasoning sauce & 300 ml plain water |
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| Taste salty and sweetness as per own preference. and add in corn starch solution for thickening. |
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| Dish up and set aside..(double your ingredient should you required more sauces) |
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| Pickle salad and sauce is ready to be spread onto fried fish |
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| Deep Fried fish |
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| Pour seasoning sauce onto the fish |
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| Sprinkle pickle Carrot and Cucumber and ready to serve |