Sweet & sour fish

4 Servings

Ingredients

Quantity Ingredient
1¼ pounds Firm white fish fillets, such as cod, sea bass, or
Halibut, cut into 1 1/2 x 2 inch strips
½ teaspoon Salt
¼ teaspoon White pepper
Sweet and Sour Sauce
½ cup Water
½ cup Distilled white vinegar
⅓ cup Packed brown sugar
¼ cup Chinese pickled cucumber (optional)
3 tablespoons Ketchup
¼ teaspoon Salt
¼ teaspoon Hot pepper sauce
1 pinch White pepper
Flour for dry-coating
1 Egg, lightly beaten
Cornstarch for dry-coating
Vegetable oil for deep-frying
½ small Carrot, cut into match-stick pieces
1 Green onion (including top) cut into 2-inch slivers
2 teaspoons Cornstarch mixed with 1 tablespoon water

Directions

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

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