Sweet & Sour Fish by Jacklyn Chen

Sweet and sour
fish is one of the most popular traditional Chinese dish, normally cooked with
carp. The method to cook an authentic Chinese sweet and sour fish (Tang
Tsu Yu) is to use what we call 'Liu', meaning 'quick-fry'. The fish should
be tender inside and crispy outside. Its original flavour gets reserved
while the unpleasant raw fish smell would be completely removed. Many Chinese
families cook this dish on a regular basis. It is considered an universal dish
that has been enjoyed by people from everywhere in China for many
years.

Ingredients:

a). For
preparation of fish:

· 1 carp

· 2 tablespoons soy sauce

· 1 tablespoon cooking wine

· green onion

· ginger

· cornstarch

· oil for frying

b). For
preparation of sauce:

· 3 dried muchrooms (soaked)

· 4" green onion

· 2 slices of ginger

· 1 small bamboo shoot carrot

c). For
preparation of sauce:

· 1 tablespoon soy sauce

· 6 tablespoons sugar

· 1 teaspoon salt

· 3/4 cup soup stock

· 4 tablespoons chinese
(black) vinegar

· dash of monosodium glutamate

· 2 tablespoons ketchup

d). Other
ingredients:

· 1 clove garlic

· 4 tablespoons vegetable oil

· 1 1/2 tablespoons cornstarch

· 1 tablespoon green peas

Method:

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