Fish with Sweet-Sour Sauce Recipe

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Millie's cooking is famous among her neighbors, and what they most often request is Chinese food. The sweet-sour sauce in this dish would also go well with chicken or pork, prepared the same way as the fish -- dipped in batter and deep-fried.

Yield: Serves 4.

• 1 pound sole, flounder, or haddock fillets
• 1 tablespoon each, cooking sherry and vinegar
• 3/4 cup flour
• 1 egg
• 1/2 cup water
• 1/2 teaspoon salt
• 1 quart cooking oil
• Sweet-Sour Sauce (recipe follows)

Cut fish into 1-1/2-inch pieces. Marinate in sherry and vinegar for 2 hours. Make a batter of the flour, egg, water, and salt. Drain fish and dip pieces into the batter. Fry in hot oil until golden brown. Serve with Sweet-Sour Sauce.

Sweet-Sour Sauce

• 3 stalks green onions, chopped
• 1/2 green pepper, chopped
• 2 tablespoons corn oil
• 3 thin slices fresh ginger root (if available)
• 1 tablespoon soy sauce
• 4 to 5 tablespoons brown sugar
• 1 cup water
• 1-1/2 tablespoons cornstarch
• Small amount of cold water
• 2 tablespoons vinegar

Saute chopped onions and green pepper in the oil. Add ginger root, soy sauce, brown sugar, and 1 cup water. Boil for 1 or 2 minutes. Dissolve cornstarch in a small amount of cold water, and use it to thicken the sauce. Add the vinegar, then pour sauce over hot deep-fried fish and serve. Makes about 1-1/4 cups.