Fish With Sweet-Sour Sauce

• 1 lb. fish
• 1 piece chung choi (washed)
• 2 tbsp. salt
• 1 small piece kwo pee (washed)
• 1 piece crushed ginger
• 1 clove crushed garlic
• 1 stalk green onion

Sauce:

• 1 piece wong tong or 3 tbsp. brown sugar
• 3 tbsp. vinegar
• 1 tsp. soyu
• 1/4 tsp. ajinomoto
• 1/4 tsp. sesame oil
• 1/4 tsp. salt
• 1/2 cup fish stock

Heat pan with oil. Brown ginger and garlic. Add enough water to cover fish. When it boils, add kwo pee, salt and chung choi. Remove from flame. Put fish in and cover tightly. Simmer 15 to 20 minutes. Turn flame low. Remove fish from liquid and use liquid for fish stock. Boil the sauce mixture and add some cornstarch to thicken. Add chopped green onion to sauce. Pour sauce over the fish which has been placed on a platter. Garnish with parsley and finely sliced sweet pickles.