Sweet And Sour Fish Slices
|Sweet pickle||1 Tablespoon|
|Soy sauce||2 Tablespoon|
|Bone stock||3⁄4 Cup (12 tbs)|
|Fish fillets||1 Pound|
|All purpose flour||2 Tablespoon|
Skin and slice the tomatoes, mix with the pickle.
Melt the lard and fry the tomatoes and pickle for 5 minutes.
Mix the cornflour (cornstarch) to a smooth paste with the vinegar.
Add the sugar, soy sauce and stock.
Add to the tomato mixture; bring gently to the boil, stirring, until slightly thickened.
Cut the fish into 2 inch strips.
Beat the egg and coat the fish with it, then dip fish in flour; do this twice.
Fry the fish in deep fat for about 5 minutes, drain and pile on a serving dish.
Pour the sauce over.