Instructions: Rinse and dry rockfish. Sprinkle cornstarch over entire surface of fish. Heat oil to depth of 1/2-inch in skillet large enough to hold fish. Fry about 5 minutes per side or until rockfish flakes easily when tested with a fork and is golden brown on outside. Remove fish from oil; drain on paper towels. Keep warm.

Saute green pepper, green onion, ginger and garlic in 2 tablespoons oil until crisp-tender. Add 1/3 cup water, vinegar, sherry, catsup, sugar and salt; bring to boil. Dissolve 2 teaspoons cornstarch in 2 tablespoons water; add to hot mixture. Cook and stir until thickened. Pour sauce over fish. Serve hot.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.