8 oz. fish fillets
6 tbsp. cornstarch
2 1/2 c. vegetable oil for semi-deep frying

FOR THE SAUCE:

1 tbsp. soy sauce
1 tbsp. sugar
2 tsp. vinegar
2 tsp. cornstarch
1 tbsp. water
2 tbsp. lard
1 tbsp. chopped shallot
1 tsp. ginger

Cut the fish into bite-size pieces and coat in the cornstarch. Fry the pieces of fish in vegetable oil to cover in a large skillet, adding each piece of fish separately so they don't stick together. The frying should be gentle, over a low to medium heat, and the fish should be removed after 2 minutes. Drain and set aside while preparing the sauce.

Mix together in a bowl the soy sauce, sugar, vinegar and cornstarch blended with the water. Stir and mix well. Discard the oil in the skillet and add the lard (this step is optional, as I usually use the oil that is in the pan).

When hot add the shallot and ginger and fry for 30 seconds. Pour in the mixture from the bowl and stir until the sauce thickens. Return the slices of fish to the skillet. Turn them over in the sauce a few times and then transfer to a heated dish. Serve immediately.