Title: Sweet-And-Sour Fish
Categories: June 1990
Yield: 1 servings

3 tb Sugar
3 tb Distilled white vinegar
2 tb Soy sauce
1 tb Tomato sauce
1 ts Salt
1/4 c Dry white wine
3 tb Cornstarch
3 tb All purpose flour
2 5 ounce; (1/2-inch-thick)
; white fish fillets
; such as orange
; roughy or sole
Vegetable oil for deep
-frying
1/2 c Drained canned sliced bamboo
-shoots
1/2 c Sliced mushrooms
1/4 c Grated carrot
1/4 c Frozen peas; thawed, drained
2 ts Minced peeled fresh ginger
2 ts Minced garlic
Salt and pepper
1 tb Cornstarch diluted in 1/2
-cup water

Combine first 5 ingredients in small bowl. Set aside. Combine wine, 3
tablespoons cornstarch and flour in medium bowl. Add fish to flour and turn
to coat. Add enough oil to heavy large skillet to come 1 inch up sides.
Heat to 365F. Fry fish until crisp and golden, about 4 minutes. Drain on
paper towels. Transfer to heated platter.

Pour off all but 2 tablespoons oil from skillet. Add vegetables, ginger and
garlic. Season with salt and pepper. Stir-fry 2 minutes. Add vinegar
mixture and stir 2 minutes. Add dissolved cornstarch mixture and stir until
sauce thickens, about 1 minute. Spoon over fish and serve.

Serves 2.

Bon Appetit June 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.