Heat the wok and add the oil. Dredge the marinate fish in the cornflour and deep fry until golden and crispy, turning once over halfway through. Remove and transfer to tray lined with absorbent paper.

Remove the oil, leaving only 2 tbsp of it.
Stir fry onion wedges. Add the cucumber, carrot, red chilli, spring onion and tomato. Cook for 2 minutes. Pour in the sauce, bring to the boil and then lower heat to simmer.

Add the slurry a bit at a time to thicken the sauce. Pour the sauce over the fried fish fillet, serve immediately.

Enjoy