Korean Fried Fish With Light Sour Soy Sauce

From an International Cookbook I got rid of years ago. This is the only recipe we liked. It makes a whole lot of sauce, which can be halved or else saved to dress other Asian style dishes and salads.

• Ready In: 30 mins
• Serves: 2

Ingredients

• Fish

• 3⁄4 lb  white fish fillet
• 1  tablespoon lemon juice
• 2  tablespoons all-purpose flour
• 1  beaten egg
•  peanut oil (for frying)

• Sauce

• 1  tablespoon sugar
• 2  tablespoons boiling water
• 1⁄2 cup  rice wine vinegar
• 1⁄4 cup light soy sauce
• 1  teaspoon  chopped fresh ginger

• Garnishes

• 1  tablespoon  finely chopped pine nuts
• 2  scallions, finely sliced

Directions

1. Rinse fish, dry well, cut into equal size serving pieces. Rub with lemon, let sit 10 minutes. Dry fish again, season. Dredge lightly in flour, dip in egg, fry 5 minutes each side ‘til golden brown all over.
2. Dissolve sugar in hot water, add remaining sauce ingredients. Spoon sauce onto plates, place fish pieces in center, add garnishes.