---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SWEET AND SOUR FISH
  Categories: Chinese, Seafood
       Yield: 4 servings
  
   1 1/4 lb Firm white fish fillets,
            -such as cod, sea bass, or
            Halibut, cut into 1 1/2 x 2
            -inch strips
     1/2 ts Salt
     1/4 ts White pepper
            Sweet and Sour Sauce
     1/2 c  Water
     1/2 c  Distilled white vinegar
     1/3 c  Packed brown sugar
     1/4 c  Chinese pickled cucumber
            -(optional)
       3 tb Ketchup
     1/4 ts Salt
     1/4 ts Hot pepper sauce
       1 pn White pepper
            Flour for dry-coating
       1    Egg, lightly beaten
            Cornstarch for dry-coating
            Vegetable oil for
            -deep-frying
     1/2 sm Carrot, cut into match-stick
            -pieces
       1    Green onion (including top)
            -cut into 2-inch slivers
       2 ts Cornstarch mixed with 1
            -tablespoon water
  
   Some cooks are surprised to see ketchup used in
   Chinese cooking. They might be less surprised if they
   knew that the name (and the condiment) came from Asia
   in the first place. “Ketjap” (or “kecap”, both
   pronounced the same) is a Malay word meaning “seasoned
   Sauce.”
   
   Preparation:
   
   Sprinkle fish with salt and pepper and set aside.
   
   Combine sweet and sour sauce ingredients in a medium
   bowl and set aside.
   
   Place flour, egg and cornstarch in separate bowls.
   Coat each piece of fish with flour, shaking off
   excess. Dip fish in egg, then dredge with cornstarch.
   Set aside for 10 minutes.
   
   Cooking:
   
   Set wok in a ring stand and add oil to a depth of
   about 2 inches. Over high heat, bring oil to 360
   deg.F. Add fish,a few pieces at a time, and cook for 4
   minutes or until golden brown. Lift out and drain on
   paper towels. Keep warm in a 200 deg.F oven while
   cooking remaining fish.
   
   Bring sauce to a boil over medium-high heat. Add
   carrot and green onion and cook for 30 seconds. Add
   cornstarch solution and cook, stirring until sauce
   boils and thickens.
   
   Pour sauce on a platter. Arrange fish over sauce and
   serve immediately.
   
   Source: A Wok For All Seasons by Martin Yan Posted by
   Charles Walstrom 7/92
  
 -----