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Sweet + Sour Fish

Source of Recipe

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List of Ingredients

2 pounds fish fillet, (sea bass, red snapper or yellow pike work well)
1 1/2 tsp, salt
1 piece ginger
flour
4 - 6 tbsp. ginger
4 c. oil for deep frying

for the sauce:
1 c. + 2 tbsp. cold water
1/4 c. red wine vinegar
1/4 c. sugar
1 tbsp. dark soy sauce
4 tbsp. shredded ginger
2 tbsp. cornstarch,
dissolved in 2 tbsp. cold water
2 shredded scallions
1/2 shredded red bell pepper
1/2 shredded green bell pepper


Recipe

Rub the fish completely with salt and a slice of ginger.
Sprinkle flour all over fish on both sides.
Deep fry the fish until crispy and brown, about 5 minutes per side.
Turn occasionally and remove to drain on paper towels.
Bring the 4 c. of oil to a boil.
Deep fry fish again, 1 minute on each side, (may need longer frying time to make fish crispy.) Remove and drain again.

for the sauce:
Pour the 1 c. water, vinegar, sugar and soy sauce into a saucepan and bring to boil.
Add the shredded ginger and simmer on a low heat for 2 minutes.
Dissolve the cornstarch into the 2 tbsp. cold water.
Add to the sauce and let thicken, stirring constantly.
Add the scallions and peppers and bring to a boil once more.
Pour the sauce over fish and serve immediately.
Makes 4 - 6 servings.