Instructions: Combine sauce ingredients in a small saucepan. Place over medium-high heat and cook, stirring, until sauce boils and thickens slightly. Keep warm while preparing fish.

Cutting only 1/2-inch deep into fish, score fillets lengthwise at 1-inch intervals. Then score fish crosswise at 1-inch intervals. Lightly sprinkle fish with salt and pepper. Place egg and flour in separate shallow bowls. Dip fish in egg, drain briefly, then dredge with flour, shaking off excess. Set aside.

Set wok in a ring stand and add oil to a depth of about 2 inches. Over high heat, bring oil to 375 degrees. Slowly dip fish fillets into hot oil and cook, turning occasionally, for 3 minutes or until golden brown. Lift out and drain on paper towels.

Transfer to a platter. Pour warm sauce over fish. Garnish with green onion.

This recipe yields 4 servings.

Comments: Red is a lucky color to the Chinese. During the New Years celebration, we exchange gifts in red envelopes to ensure good fortune. In this dish, a spicy sweet and sour red sauce is the "red envelope" bearing a gift of succulent deep-dried fish fillets.

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