Clean fish fillet with a solution of 1/4 cup Grace Vinegar and water. Season with 1 Tbsp. Grace Caribbean Traditions Black Pepper and 1 tsp. salt; set aside and allow to marinate.
In a bowl combine flour, remaining black pepper and salt. In another bowl whisk egg thoroughly.
Dip seasoned fish fillet into egg wash, then coat in seasoned flour.
Heat Grace Vegetable Oil and fry fish fillet on both sides until golden brown. Drain on absorbent paper and set aside.
SAUCE: In a saucepan heat Grace Vegetable Oil, add minced garlic, onion and chopped ginger and saute for 2 minutes.
Dissolve egg powder in fish stock. De-glaze pan using fish stock mixture, add sesame oil, sugar, remaining Grace Vinegar and sweet peppers, allow to simmer.
Add Grace Cream Style Corn, combine well and continue to simmer for an additional minute.
Drizzle over fried fish fillet.
METHOD NOTE: en-GBFish Stock: Dissolve 1 packet Grace Fish Tea Mix into 2 cups boiling water. Allow to stand for 10 minutes, strain and use.
TO SERVE : Garnish with sesame seeds. Serve with your favourite stir-fried vegetables or pasta dish.
RECIPE NOTE : Julienne - to cut into thin strips.