Sweet-and-Sour Fish

Ginger makes a frequent appearance in seafood dishes because it helps to mask fishy odors.

Ingredients

1pound fish fillets

2teaspoons Chinese rice wine or dry sherry

2 tablespoons soy sauce

12cup rice vinegar

12 cup brown sugar

12cup water

3 tablespoons tomato paste

3-4 tablespoons oil for stir-frying

2slices ginger, minced

1 cup mushrooms, thinly sliced

1 stalk celery, thinly sliced on the diagonal

1ycup canned bamboo shoots, shredded

1teaspoon cornstarch

4teaspoons water

1green onion, thinly sliced on the diagonal

1. Wash fish fillets and pat dry. Cut into pieces approximately 2 inches by 1, inch. Marinate in the rice wine and soy sauce for 30 minutes.

2. Combine the rice vinegar, brown sugar, water, and tomato paste. Set aside.

3. Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the fish and stir-fry until it is nicely browned all over. Remove and drain on paper towels.

4. Add 1 tablespoon oil to the wok. Add the ginger and stir-fry briefly until aromatic. Add the mush-rooms. Stir-fry for a minute, then add the celery and the bamboo shoots. Stir-fry until tender, adding salt or sugar to season if desired.

5. Push the vegetables up to the side of the wok and add the sauce in the middle. Bring to a boil. Mix the cornstarch and water, and add to the wok, stirring quickly to thicken. Add the fish and stir in the green onion. Cook for a few more minutes and serve hot.

qingquang

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