Deep-fried Croaker With Sweet & Sour Sauce

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1 whole croaker about 1 1/2 lb
1/2 tsp. garlic, chopped
1/2 tsp. salt
2 tsp. soy sauce
6 cups (1,500 ml) vegetable oil for deep-frying; uses about 7 oz (200ml) 10oz (300ml) clear stock
1/2 tsp. scallions, chopped
14 tbsp (200g) sugar
1/4 tsp. fresh ginger, chopped
10 tbsp (150g) cornstarch (cornflour), dissolved in 5 tbsp water
Recipe

1.Draw, scale, and wash the dish. Blot dry. Make 5 to 7 diagonal slashes about 1/4 inch deep at even intervals on each side. Rub salt in the slashes and dust all over with flour. 2.Heat the oil in a wok to about 350oF (180oC). Hold the fish by the tail and carefully lower it into the oil. Slide a wok scoop or spatula under the fish to keep it from sticking to the wok and deep-fry until the slashes open, about 2 minutes. Continue to turn the fish and deep-fry it until the skin is brown on all sides. Finish by laying the fish flat in the oil and pressing the head down with the scoop until it browns. Remove , drain and place on a large oval sewing dish. 3.Pour all but 7 tbsp of the oil out of the wok. Heat until the oil surface ripples. Add the scallions ginger, garlic, vinegar, and soy sauce. Add the stock, sugar, and cornstarch. Cook, stirring until the sauce thickens. Pour over the fish and serve.