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Sweet and Sour Fish Slices


- 3 tomatoes
- 1 tablespoon sweet pickle
- 1 oz cooking Oil
- 1 tablespoon cornflower
1 2 tablespoons vinegar
- 2 tablespoons sugar
- 2 tablespoons soy sauce
- pint bone stock
- 1 lb or half kg. white fish fillets (Hamoor or Snipper)
- 1 egg
- 2 tablespoons plain flour
- deep fat for frying

1. Skin and slice the tomatoes, mix with the pickle. Heat oil and fry the tomatoes and pickle for 5 minutes.

2. Mix the cornflower 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.

3. 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.