Recipe for Sweet-and-Sour Fish 
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Yield:
1
Ingredients:
Amount Ingredient
3 tbl sugar
3 tbl distilled white vinegar
2 tbl soy sauce
1 tbl tomato sauce
1 tsp salt
1/4 cup dry white wine
3 tbl cornstarch
3 tbl all purpose flour
2 x 5 ounce (1/2-inch-thick) white fish fillets such as orange roughy or sole
Vegetable oil for deep frying
1/2 cup drained canned sliced bamboo shoots
1/2 cup sliced mushrooms
1/4 cup grated carrot
1/4 cup frozen peas thawed, drained
2 tsp minced peeled fresh ginger
2 tsp minced garlic
Salt and pepper
Instructions:
Instructions: Combine first 5 ingredients in small bowl. Set aside. Combine wine, 3 tablespoons cornstarch and flour in medium bowl. Add fish to flour and turn to coat. Add enough oil to heavy large skillet to come 1 inch up sides. Heat to 365F. Fry fish until crisp and golden, about 4 minutes.

Drain on paper towels. Transfer to heated platter.

Pour off all but 2 tablespoons oil from skillet. Add vegetables, ginger and garlic. Season with salt and pepper. Stir-fry 2 minutes. Add vinegar mixture and stir 2 minutes. Add dissolved cornstarch mixture and stir until sauce thickens, about 1 minute. Spoon over fish and serve.

Serves 2.

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