Sweet-Sour Fish


2 pounds haddock or other firm-fleshed fish fillets
2 tablespoons cornstarch
2 tablespoons peanut oil
1 scallion or 1/2 medium onion, chopped
3 cloves garlic, crushed
1 slice ginger, cut in thin strips
3 tablespoons soy sauce
2 tablespoons sherry
1/2 cup brown sugar
4 tablespoons vinegar
2 tablespoons cornstarch
1 cup chicken stock
1 teaspoon salt, or less to taste (optional)


Cut fillets into 2-inch and 3-inch pieces. Coat with cornstarch. Heat a large skillet (or wok, if you prefer) to 350 degrees F. Add oil, heat thoroughly. Fry fish on both sides until golden brown. While the fish is cooking, combine the sauce ingredients in a small bowl. Set aside. Remove the fish from the pan and quick-fry scallion, garlic, and ginger until golden brown. Add the sweet-sour sauce and bring to a boil. Stir constantly until thick. Reduce the heat to low. Add the fish gently into the sauce and simmer for 1 minute. Serve hot.


Serves 4 to 6.

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