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.