Instructions: 1. Shred green pepper, carrots, tomatoes and sweet pickles.

2. Bring water to a boil. Stir in sugar and vinegar to dissolve.

3. Meanwhile blend cornstarch, sherry and remaining cold water to a paste; then stir in to thicken.

4. Add shredded vegetables and simmer 3 minutes, stirring occasionally.

Pour over fish and serve.

VARIATION: Omit steps 2 and 3. Instead, combine in a saucepan 1 cup water, 1 tablespoon cornstarch, 2 tablespoons sugar, 2 tablespoons soy sauce and 2 tablespoons vinegar. Bring to a boil and cook, stirring, over medium heat until the sauce thickens. Then add the vegetables and simmer as in step 4.

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