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Fish Fillets in Hot and Sour Sauce

Fish and Seafood

Fish Fillets in Hot and Sour Sauce
1½ pounds of skinless cod or bass fish fillets
1 egg
1 teaspoon coarse salt
3/4 cup cornstarch
1½ cup vegetable oil
5 slices fresh ginger, slivered
3 cloves fresh garlic, peeled and slivered
3 Tablespoons chili paste with garlic
1 carrot, peeled, cut in sticks, and boiled for three minutes
½ onion, diced
2 Tablespoons vegetable oil
½ cup sugar
½ cup red vinegar
2 Tablespoons mix of dark and thin soy sauce
3 Tablespoons Chinese rice wine
3 Tablespoons cornstarch in same amount of cold water

1. Cut fish into two-inch pieces, then dip them in the egg then the cornstarch, and refrigerate covered for one hour.
2. Heat wok or fry-pan, add the oil, and fry the fillets until golden on both sides, then drain on paper towels, and remove all but two tablespoons of the oil.
3. Reheat the oil, and stir-fry the garlic and the ginger for one or two minutes, then add the chili sauce, carrot and onion pieces and stir-fry for one minute before adding the sugar and vinegar and the soy sauces and wine, and stir this once or twice.
4. Mix cornstarch and water, turn heat to high, and stir it until thickened, then serve in a pre-heated bowl.

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