2 tsp. fresh ginger
1/4 lb. mushrooms
2 scallions
1 tbsp. sugar
1 tbsp. vinegar
2 tsp. soy sauce
1 tsp. cornstarch
1 c. plus 2 tbsp. water
2 lbs. fresh white fish
1/2 c. rice flour (pastry flour will do, all purpose in a pinch)
1/4 tsp. cayenne pepper
1/2 tsp. salt
2 c. vegetable oil for frying

Peel and mince the fresh ginger. Slice the mushrooms and scallions and combine in a saucepan with the sugar, vinegar, soy and 1 cup of water. In a small side dish dissolve the cornstarch in the remaining 2 tablespoons of water. Simmer the ginger, etc. until the scallions are tender, or about 10 minutes. Then stir in the cornstarch paste and cook for another 5 minutes, stirring attentively. Keep the sauce warm and cook the fish.

Cut the fish into even pieces about 2 inches square. Season the flour with cayenne and salt. Heat the oil until it sizzles when you flick cold water into it. Dredge the fish pieces in the flour and fry them a few pieces at a time until they are golden brown. Serves 6.