Sweet-and-Sour Fish

• 3 tablespoons sugar
• 3 tablespoons distilled white vinegar
• 2 tablespoons soy sauce
• 1 tablespoon tomato sauce
• 1 teaspoon salt
• 1/4 cup dry white wine
• 3 tablespoons cornstarch
• 3 tablespoons all purpose flour
• 2 5-ounce 1/2-inch-thick white fish fillets such as orange roughy or sole
• Vegetable oil for deep frying
• 1/2 cup drained canned sliced bamboo shoots
• 1/2 cup sliced mushrooms
• 1/4 cup grated carrot
• 1/4 cup frozen peas, thawed, drained
• 2 teaspoons minced peeled fresh ginger
• 2 teaspoons minced garlic
• Salt and pepper
• 1 tablespoon cornstarch diluted in 1/2 cup water

1. Combine first 5 ingredients in small bowl.
2. Set aside.
3. Combine wine,
4. 3 tablespoons cornstarch and flour in medium bowl.
5. Add fish to flour and turn to coat.
6. Add enough oil to heavy large skillet to come 1 inch up sides.
7. Heat to 365F.
8. Fry fish until crisp and golden, about 4 minutes.
9. Drain on paper towels.
10. Transfer to heated platter.
11. Pour off all but 2 tablespoons oil from skillet.
12. Add vegetables, ginger and garlic.
13. Season with salt and pepper.
14. Stir-fry 2 minutes.
15. Add vinegar mixture and stir 2 minutes.
16. Add dissolved cornstarch mixture and stir until sauce thickens, about 1 minute.
17. Spoon over fish and serve.

sugar, distilled white vinegar, soy sauce, tomato sauce, salt, white wine, cornstarch, flour, white fish, vegetable oil, bamboo shoots, mushrooms, grated carrot, frozen peas, fresh ginger, garlic, salt, cornstarch

Taken from www.epicurious.com/recipes/food/views/sweet-and-sour-fish-2033 (may not work)