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Sweet and Sour Fish
Serves 4

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 tsp salt
1/4 tsp white pepper

1/2 cup water
1/2 cup distilled white vinegar
1/3 cup packed brown sugar
1/4 cup chinese pickled cucumber (optional)
3 Tbsp ketchup
1/4 tsp salt
1/4 tsp hot pepper sauce
Pinch white pepper
flour for dry-coating
1 egg, lightly beaten
cornstarch for dry coating
vegetable oil for deep frying
1/2 small carrot, cut into match stick pieces
1 green onion (including top) cut into 2-inch slivers
2 tsp cornstarch mixed with 1 tablespoon water

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.

Set wok in a ring stand and add oil to a depth of about 2 inches.
Over high heat, bring oil to 360 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.


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