Sweet And Sour Fish

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 cups bean sprouts
• 4 tablespoons vegetable oil
• 4 (6 ounce) cod or 4 (6 ounce) halibut
• 2 tablespoons cornstarch, to coat
• 2 green onions, finely sliced
• 6 dried chinese mushrooms
• 2 inches gingerroot
• 2 teaspoons cornstarch
• 3 tablespoons rice vinegar or 3 tablespoons wine vinegar
• 2 tablespoons sugar
• 2 tablespoons tomato ketchup
• 1/2 teaspoon salt
• 1 tablespoon soy sauce
• 1 tablespoon dry sherry
• 1 cup water or 1 cup chicken stock

Recipe

• 1 put dried mushrooms for the sauce in a bowl of boiling water and let soak 30 minutes.
• 2 peel and slice ginger, then cut in very fine matchsticks.
• 3 to make the sauce, drain and finely slice the mushrooms, discarding the stems.
• 4 mix the cornstarch and vinegar together to make a slurry, place in a small saucepan with the sugar, ketchup, salt, soy sauce, sherry, water or stock and mushrooms.
• 5 rinse the bean sprouts and shake dry.
• 6 heat half the oil in a frying pan , add the ginger and fry 1 minute, stirring then lift out with a slotted spoon and add to the sauce.
• 7 fry the bean sprouts in the pan 30 seconds, then divide on four warmed dinner plates.
• 8 coat fish fillets lightly with cornstarch.
• 9 heat the remaining oil in the pan and fry fish for around 3 minutes on each side until golden and cooked through.
• 10 place on the bean sprouts and spoon the hot sauce over, scatter with green onions and serve with rice or noodles.