Fried Fish In Pungent Sauce
|Olive oil/Vegetable oil||1⁄4 Cup (4 tbs)|
|Fish fillets||1 1⁄2 Pound, cut into serving pieces|
|Water||3⁄4 Cup (12 tbs)|
|Carrots||2 , thinly sliced|
|Onions||2 Small, sliced|
|Green pepper||1 Small, cut into rings|
|Garlic||1 Clove (5 gm), finely chopped|
|Packed brown sugar||1 Tablespoon|
|Ground ginger||1⁄4 Teaspoon|
|Vinegar||1⁄3 Cup (5.33 tbs)|
Heat oil in skillet until hot.
Pat fish dry with paper towels.
Cook over medium heat until fish flakes easily with fork, turning carefully, 8 to 10 minutes.
Heat water, carrots, onions, green pepper, garlic, brown sugar, salt and ginger to boiling in 1 1/2 quart saucepan; reduce heat.
Cover and simmer 5 minutes.
Mix vinegar and cornstarch; stir into vegetables.
Heat to boiling, stirring constantly.
Boil and stir for 1 minute.
Pour over fish.