Instructions: 1. Prepare a sweet-and-pungent sauce (see recipes for "Sweet-and-Pungent"

sauces).

2. Cut fish crosswise into 2 to 3 inch steaks.

3. Beat egg. Dip fish in egg; then dredge in cornstarch.

4. Heat oil until smoking. Brown fish on both sides. Then reduce heat to medium and cook until done. Transfer to a serving platter.

5. Reheat sweet-and-pungent sauce. Pour over fish and serve. VARIATION: Substitute either of the following for step 3: Dip the fish in egg white; then dredge in flour. Repeat process. Or dip the fish in a batter made by blending 2 eggs, beaten, with 2 tablespoons cornstarch.

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