Fish With Sweet Sour Sauce
1 to 2 lb. fish
1/2 tsp. Hawaiian salt
1 stalk green onion
2 tbsp. salad oil
1 - 1'' sliced ginger, crushed
1 tsp. Hawaiian salt
2 cups. water
Sauce:
Blend 2 tsp. cornstarch
1/4 cup brown sugar
1/2 cup water
3 tbsp. vinegar
1 tsp. salt in small saucepan and heat until thick.
3/4 cup Chinese pickled vegetables or preserved ginger and onion with mixed sweet pickles.
Clean fish, leaving on head and tail. Salt stomach cavity with 1/2 tsp. salt. Wash and clean green onion and insert in stomach cavity. Heal oil in saucepan or skillet large enough to hold fish. Add crushed ginger and saute until slightly browned. Add salt and water. Lay fish in pan; cover tightly with lid. Cook on low heat for 15 minutes. Remove fish carefully from pan and lay on hot platter. Take onion out of stomach and discard. Serve with sweet-sour sauce.
