2 lb. fish filet (pike, bass or trout)
2 tbsp. cornstarch
Frying oil
Green onion, stripped
3 cloves garlic, crushed
1 slice ginger, cut in strips SAUCE MIXTURE: 3 tbsp. soy sauce
2 tbsp. cooking wine
1 c. brown sugar
4 tbsp. vinegar
1 tsp. salt
2 tbsp. cornstarch
1 c. chicken stock or water 1. Coat fish with cornstarch. 2. Deep fry both sides until golden brown. Remove from pan. 3. Pour out frying oil except 1 tablespoon. Quick fry green onion, garlic and ginger. Add sauce mix. Bring to boil. Stir constantly until thickened. 4. Pour the sweet and sour sauce on fish. Ready to serve. | 
