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Sweet and Sour Fish
(Tien Shuen Yu)


Serve with hot cooked rice and hot jasmine tea.





  1. Heat carrots and water to boiling. Cover and cook until crisp-tender, 8 to 10 minutes.
  2. Pat fish dry.
  3. Mix brown sugar, vinegar, cornstarch and soy sauce in 2-quart saucepan. Stir in carrots (with cooking liquid), pineapple (with syrup) and green pepper. Heat to boiling, stirring constantly. Boil and stir 1 minute. Keep warm.
  4. Heat 1 to 1 1/2 inches oil to 360 degrees F.
  5. Prepare Batter. Dip fish into Batter with tongs. Allow excess batter to drip back into bowl. Fry 7 or 8 pieces at a time until golden brown, about 1 minute on each side; drain. Arrange on platter; pour sauce over fish.
  6. Batter: Mix all ingredients.

Yields 6 servings.


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