Sweet And Sour Fish

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb fish fillet (cod or sea bass are good choices)
• 4 ounces carrots
• 4 ounces peas
• 1 green pepper
• 4 ounces cornstarch
• 2 tablespoons green onions, chopped diagonally
• 1 tablespoon ginger, finely chopped
• 300 ml chicken stock
• 1 tablespoon soy sauce
• 2 tablespoons dry sherry or 2 tablespoons rice wine
• 1 1/2 tablespoons tomato paste
• 2 tablespoons cider vinegar
• 2 tablespoons sugar
• 2 teaspoons cornstarch, blended with
• 2 teaspoons water

Recipe

• 1 make criss-cross marks across the top of fillet, being careful not to cut right through the fish.
• 2 bring a pot of water to boil.
• 3 while waiting for the water to boil, mix the sauce ingredients.
• 4 blanch the carrots, peas, and snow peas, plunging them in the boiling water for about 4 minutes, then plunge into cold water and drain.
• 5 add the vegetables back to the pot along with the sauce ingredients.
• 6 bring to a simmer and then remove from heat.
• 7 now for the deep frying: heat wok and add 2 to 4 cups oil to the wok.
• 8 while oil is heating, coat the fish with cornstarch, shaking off any extra.
• 9 deep-fry the fish until it is brown and crispy.
• 10 drain on paper towels.
• 11 re-heat the sauce/vegetable mix, bringing it back to a simmer.
• 12 serve the fish on a big plate and pour the veggies and sauce over the bed of fish.