---------- Recipe via Meal-Master (tm) v8.02

     Title: SWEET AND SOUR FISH
Categories: Chinese, Seafood
     Yield: 4 servings

 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

 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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