Sweet-and-Sour Fish

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 2

Ingredients:

3 tablespoons sugar

3 tablespoons distilled white vinegar

2 tablespoons soy sauce

1 tablespoon tomato sauce

1 teaspoon salt

1/4 cup dry white wine

3 tablespoons cornstarch

3 tablespoons 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 cup drained canned sliced bamboo shoots

1/2 cup sliced mushrooms

1/4 cup grated carrot

1/4 cup frozen peas, thawed, drained

2 teaspoons minced peeled fresh ginger

2 teaspoons minced garlic

salt and pepper

1 tablespoon cornstarch diluted in 1/2 cup water

Directions:

1. Combine first 5 ingredients in small bowl. Set aside. Combine wine,
2. 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 365°F. Fry fish until crisp and golden, about 4 minutes. Drain on paper towels. Transfer to heated platter.
3. 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.

By RecipeOfHealth.com