INGREDIENTS

INSTRUCTIONS

FIRST STEP: 1 1/2 to 2 pound white fish fillet cut in medium sizes,
like, Nile Perch, Hake, Halibut or Tuna. If it is frozen, Defrost it  2
Tabls soy sauce 3 Tabls Lemon Juice SECOND STEP: 4 Tabls Full  tomatoes
paste, The one I use is 28 - 30 Bx 3 Tabls Full Ketcup 1  Tabl Full
Brown sugar 1/8 Teas Salt 1 Tabl Soy sauce 2 tabls Viniger  2 Tabls
Crushed garlic ( about 3 big cloves) 4 to 5 Cups Water THIRD  STEP: 1
Eggplant, Peeled and cut in rounds about 1 inch thick 1 Egg,  plus 1
Tabl water , Whisk it well. Flour for dipping fish fillet Oil  for
frying  This dish I prepared to day. I was left over with 1 big
eggplant. It  was not enough for the dish I have wanted to prepare, So
I have had a  wouderful idea ,and I created this dish. I do recommend
it with all  my heart.  The Sweet & Sour Tomatoes sauce is a very old
recipe of mine I  prepare it when I do my Eggplant Sweet & Sour. So,
here you have 2  recipes in one.  First Step: Put fish in a dish,Cover
with lemon and soy sauce and  leave it in refrigerator for later use.
Second step (Sweet & Sour Tomatoes Sauce): Put all the ingredients -
But - the water in a saucepan that hold one layer of the fish, ( If
you do not have one so try and put fish not completely on top of each
other.) Mix over moderate fire and add a little water about 1 cup.
Slowly add more water, Stir till you have a nice creamy like sauce,
not too watery, Bring to a boil,Taste. Cover, and simmer a least 15
minutes before you prepare fish.  3rd step.NOTE At this stage you can
prepare only the eggplant with  out the fish and serve it cold with any
main dishes.Keeps very well in  refrigerator, But you will need 3 big
eggplants.  Drain fish fillet, Dip in flour, Shake to access flour. Put
oil in  frying pan and fry fish on both sides to a nice gold colour.
Transfer  immediately to the Simmering sauce, Cover and continue to
simmer.  Clean frying pan, Put new oil and heat oil again. Be careful
not to  burn oil.  Dip eggplant in washed egg and fry on both sides.
Put on paper towel  to observe oil.  Arrange the eggplants over fish
.Shake saucepan so that sauce will  cover eggplant.Cover and continue
to simmer for another 20    minutes.  Be careful not to cook on high
fire at all time.  Cool slightly and serve with Potatoes puree, or
cooked rice.  It is a long story to a very easy preparation.  Posted to
JEWISH-FOOD digest V97 #324 by Zvi&Rina perry  <pzvi@netvision.net.il>
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