2 lb. fish filet (pike, bass or trout)
2 tbsp. cornstarch
Frying oil
Green onion, stripped
3 cloves garlic, crushed
1 slice ginger, cut in strips

SAUCE MIXTURE:
3 tbsp. soy sauce
2 tbsp. cooking wine
1 c. brown sugar
4 tbsp. vinegar
1 tsp. salt
2 tbsp. cornstarch
1 c. chicken stock or water

1. Coat fish with cornstarch. 2. Deep fry both sides until golden brown. Remove from pan. 3. Pour out frying oil except 1 tablespoon. Quick fry green onion, garlic and ginger. Add sauce mix. Bring to boil. Stir constantly until thickened. 4. Pour the sweet and sour sauce on fish. Ready to serve.

1 lb. firm white fish (your choice)
1/2 c. diced onion
1/3 c. diced dried mushrooms, soak in
warm water first
2 tbsp. green peas
1 egg white
1 tbsp. cornstarch
1 tsp. salt
1/2 c. cornstarch
3 tbsp. sugar
3 tbsp. vinegar
3 tbsp. water
4 tbsp. catsup
1 tbsp. wine
2 tsp. cornstarch
1 tsp. salt
1 tsp. sesame oil
6 c. peanut oil

1. Remove all bones and skin. Cut fish meat crosswise, 2 inches long, 1 1/2 inches wide, and 1/4 inch thick. Marinate in egg white, 1 tablespoons cornstarch, 1 teaspoon salt. About 1/2 hour. 2. Prepare sauce: sugar, vinegar, water, catsup, wine, 2 teaspoons cornstarch, 1 teaspoon salt, sesame oil. Mix in bowl; set aside. 3. Coat fish pieces in cornstarch (1/2 cup); quickly deep fry about 1 minute; drain. 4. Heat 2 tablespoons oil in pan. Fry onion, mushrooms, and sauce; stir until thickened. Add peas and fish, remove from heat. Stir until well blended. Serve immediately.