Scrape from fish off any dark inside skin, sprinkle the inside and outside with salt and pepper.
Have ready the egg and flour on separate plates.
Cut the pork into fairly thin slices and the vegetables into thin strips.
Place enough peanut oil for deep frying in a deep pan wide enough to contain the fish and get it fairly hot.
Dip the fish in the egg and then the flour.
Lower it into the oil and cook it for 10-12 minutes.
After the fish has been cooking for a few minutes, start to cook the garnish.
Heat 2 tablespoons of peanut oil in a large frying-pan.
Cook the onion in the oil for 1/2 minute.
Add the pork and cook for 1 1/2 minutes, then add the remaining vegetables and keep moving them about.
If the vegetables seem to be cooking too much, lower the heat.
Add a pinch of salt, sugar and the Ve-Tsin, stock and cornflour blended with the water.
Cook for about 3 minutes.
Place the drained fish on a heated dish and pour the garnish over it.