SWEET AND SOUR FISH
1 egg white
2 tsp cornflour
1lb white fish
oil for frying
1 Tbs cornflour
1/2 pt fish stock
1 Tbs soy sauce
1 Tbs dry sherry
1 Tbs cider vinegar
1 Tbs brown sugar
1 Tbs tomato puree
1 tsp French mustard
Cut fish into 1" cubes. Lightly beat the egg white in a shallow dish
with the cornflour and salt. Add cubes of fish and coat well.
Refrigerate while preparing the sauce.
Sauce.......Blend the cornflour with 2 Tbs. of the stock until smooth,
then add the remaining stock and sauce ingredients. Stir well.
Pour the oil into a wok or deep pan, sufficient for frying.
When hot deep fry the fish, a few pieces at a time, for 2-3 mins.
or until golden in colour. Drain each piece well and keep hot.
Heat the sauce in another saucepan, bring to the boil,
then simmer for 1-2 mins. Serve hot.