Sweet Sour Fish

R. B. Legaspi, Class of 1951

• 1 cup water
• 1 cup shoyu
• 3/4 cup sushi vinegar
• 2 small Hawaiian chili peppers, optional
• 2 fingers ginger root, finely grated
• 2 cloves garlic, finely grated
• 6 Tbsp brown sugar or add sugar to your taste
• 4 stalks green onions, chopped
• Chinese parsley may be added or even substituted for the green onions
• 2-3 Tbsp cornstarch
• 2-3 lbs white fish, whole or fillet (kumu, moana, menpachi, ulua, mullet, taape, nenue)

(1) Add and simmer all ingredients, except last three items for about 15-20 minutes. Turn off stove.

(2) Prepare and clean fish. Fish can be cooked several ways.
(a) Boiled in water until done.
(b) Baked until done.
(c) Fried, covered with cornstarch for a crispy effect.
Whatever method used, sprinkle fish with table salt first.

(3) Prepare in advance the serving platter by covering the platter with a base of somen balls. Cook somen, drain and cool. Form balls by twirling fork into drained somen. Push off the fork onto the platter with your fingers.

(4) Arrange cooked fish onto platter. Garnish with Chinese parsley.

(5) Reheat mixture (do not use a fast fire). Prepare cornstarch with 1/2 cup of water mix; add cornstarch mixture into simmering liquid until desired thickness is reached. Let it come to a slow boil. Turn stove off and remove from heat. Add green onions and mix well.

(6) Pour mixture on the fish. Put a small dish of the mixture on the side for those who desire to use as a dip.

NOTE: Try this recipe on your mother-in-law first. If she survives, invite Rudy and family on your next attempt.