You will find many of the ingredients in local Asian stores. Don’t be put off by names you don’t recognise, like shaoxing or Chinese rice cooking wine; sherry, or any other rice wine, will suffice. If you cannot find potato flour, cornflour is fine, (although potato flour will create a
crisper result and when used for thickening the sauce will be richer and clearer). A good wok is a worthwhile investment for quick and efficient cooking of Asian food. Sugar and vinegar, with the help of garlic and ginger, gives saucy sweet and sour fish a tasty punch. I have used hoki as it is nice and thick and holds together well, but any white fish will do. I serve it with a slightly chewy brown rice, which complements the softness of the fish.