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1 ½ lbs whole Spanish mackerel, to yield about 1 lb flesh
1 cup water
1 teaspoon cornstarch
3 tablespoons sweet chili sauce
1 minced clove garlic
1 tablespoon salt
1 egg
2 tablespoons lime juice
1 tablespoon sugar
1 teaspoon grated fresh ginger
1 tablespoon tomato ketchup
½ teaspoon ground white pepper
3 cups canola oil
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