Sweet and Sour Fish

Fish is a must-have in Chinese New Year feast. In Chinese, the word "fish" sounds like "left over", which is a sign of wealth and abundance (naturally, if a family has left-over on the table, it must be pretty well-off). This particular dish is a favorite in our family. It serves 6 with no leftover

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 1  lb  fish fillet (cod or sea bass are good choices)
• 4  ounces carrots
• 4  ounces peas
• 1  green pepper
• 4  ounces cornstarch

• Sauce

• 2  tablespoons green onions, chopped diagonally
• 1  tablespoon ginger, finely chopped
• 300  ml  chicken stock
• 1  tablespoon soy sauce
• 2  tablespoons dry sherry or 2  tablespoons rice wine
• 1 1⁄2 tablespoons tomato paste
• 2  tablespoons cider vinegar
• 2  tablespoons sugar
• 2  teaspoons cornstarch, blended with
• 2  teaspoons water

Directions

1. Make criss-cross marks across the top of fillet, being careful not to cut right through the fish.
2. Bring a pot of water to boil.
3. While waiting for the water to boil, mix the sauce ingredients.
4. Blanch the carrots, peas, and snow peas, plunging them in the boiling water for about 4 minutes, then plunge into cold water and drain.
5. Add the vegetables back to the pot along with the sauce ingredients.
6. Bring to a simmer and then remove from heat.
7. Now for the deep frying: Heat wok and add 2 to 4 cups oil to the wok.
8. While oil is heating, coat the fish with cornstarch, shaking off any extra.
9. Deep-fry the fish until it is brown and crispy.
10. Drain on paper towels.
11. Re-heat the sauce/vegetable mix, bringing it back to a simmer.
12. Serve the fish on a big plate and pour the veggies and sauce over the bed of fish.