Sweet-Sour Fish

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Sweet-Sour Fish

This flavorful Chinese-style dish with its rich mahogany sauce can be prepared in a wok if you prefer. Be careful not to add too much salt in the sauce; some soy sauces and sherries are saltier than others.

Yield: Serves 4 to 6.

For the Fish:

Ingredients

  • 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 strip

Instructions

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.

Mix for Sauce:

Ingredients

  • 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)

Instructions

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.
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