Tomato base sweet and sour sauce with fish
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Filleted fish, cut into bite-sized pieces |
| Salt & pepper to taste | ||
| 1 | tablespoon | Wine |
| 1 | tablespoon | Cornstarch |
| 1 | tablespoon | Flour |
| Oil for frying | ||
| 1 | teaspoon | Chopped garlic (about 1 clove) |
| 1 | teaspoon | Ginger |
| 2 | tablespoons | Oil in a frying pan or pot |
| 1 | tablespoon | Wine |
| 2 | tablespoons | Sugar |
| 3 | tablespoons | Vinegar |
| 4 | tablespoons | Tomato catsup |
| 5 | tablespoons | Water |
| 1 | tablespoon | Cornstarch |
Directions
SAUCE
salt & pepper to taste the fish and mix well with the wine, the cornstarch and the flour. Deep fry the fish in oil until it's golden brown, then scoop it onto a plate. reserve.
sauce: Sauté the garlic and ginger in the oil.
Mix the wine, the sugar, the vinegar, the tomato catsup, the water & the cornstarch and pour into the frying pan or pot. Stir for 15 or 20 seconds over medium heat.
Add the deep fried fish to the sauce, mix & stir for 10 or 15 seconds, remove from the heat & serve.
Posted to JEWISH-FOOD digest V97 #010 From: "NINO BARONE Inc." <nbarone@...> Date: Sat, 11 Jan 1997 08:04:05 -0600