Fry the fish until crisp and become golden brown. Set aside to drain. Combine the vinegar, water, sugar and salt together in a bowl and stir until the sugar and salt have dissolved.

In the frying pan where you fried the fish, put the garlic and fry until golden brown, add the onion and saute until soft. Add the liquid mixture and bring to the boil. Add the carrot, celery, pepper and spring onions and mix well. Add the cornstarch and stir until dissolve.

Put the fish in the pan. Bring to the boil and simmer for 3-4 minutes until the sauce thickens. Transfer the fish to a serving dish and arrange the cooked vegetables over it.

Serve hot with the sauce on each side of the fish. Share and enjoy.