Name: Sweet and Sour Fish
Ingredients: 1 1/4 lb Firm white fish fillets, such as cod, sea bass, or; Halibut, cut into 1 1/2 x 2 inch strips; 1/2 ts Salt; 1/4 ts White pepper; Sweet and Sour Sauce; 1/2 c Water; 1/2 c Distilled white vinegar; 1/3 c Packed brown sugar; 1/4 c Chinese pickled cucumber (optional); 3 tb Ketchup; 1/4 ts Salt; 1/4 ts Hot pepper sauce; 1 pn White pepper; Flour for dry-coating; 1 Egg, lightly beaten; Cornstarch for dry-coating; Vegetable oil for deep-frying; 1/2 sm Carrot, cut into match-stick pieces; 1 Green onion (including top) cut into 2-inch slivers; 2 ts Cornstarch mixed with 1 tablespoon water

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs, Vegetables	Chinese	Chinese, Seafood	4	Servings

INGREDIENTS

1 1/4	lb	Firm white fish fillets, such as cod, sea bass, or
		Halibut, cut into 1 1/2 x 2 inch strips
1/2	ts	Salt
1/4	ts	White pepper
		Sweet and Sour Sauce
1/2	c	Water
1/2	c	Distilled white vinegar
1/3	c	Packed brown sugar
1/4	c	Chinese pickled cucumber (optional)
3	tb	Ketchup
1/4	ts	Salt
1/4	ts	Hot pepper sauce
1	pn	White pepper
		Flour for dry-coating
1		Egg, lightly beaten
		Cornstarch for dry-coating
		Vegetable oil for deep-frying
1/2	sm	Carrot, cut into match-stick pieces
1		Green onion (including top) cut into 2-inch slivers
2	ts	Cornstarch mixed with 1 tablespoon water

INSTRUCTIONS

Some cooks are surprised to see ketchup used in Chinese cooking. They might
be less surprised if they knew that the name (and the condiment) came from
Asia in the first place. "Ketjap" (or "kecap", both pronounced the same) is
a Malay word meaning "seasoned Sauce."
Preparation:
Sprinkle fish with salt and pepper and set aside.
Combine sweet and sour sauce ingredients in a medium bowl and set aside.
Place flour, egg and cornstarch in separate bowls. Coat each piece of fish
with flour, shaking off excess. Dip fish in egg, then dredge with
cornstarch. Set aside for 10 minutes.
Cooking:
Set wok in a ring stand and add oil to a depth of about 2 inches. Over high
heat, bring oil to 360 deg.F. Add fish,a few pieces at a time, and cook for
4 minutes or until golden brown. Lift out and drain on paper towels. Keep
warm in a 200 deg.F oven while cooking remaining fish.
Bring sauce to a boil over medium-high heat. Add carrot and green onion and
cook for 30 seconds. Add cornstarch solution and cook, stirring until sauce
boils and thickens.
Pour sauce on a platter. Arrange fish over sauce and serve immediately.
Source: A Wok For All Seasons by Martin Yan Posted by Charles Walstrom 7/92
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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