Cooker’s Pot

You’ll Need:

2 lb. whole, dressed rockfish, thawed if necessary
Cornstarch
Oil
1/4 cup sliced green pepper
2 green onions, sliced diagonally
1 tsp slivered fresh ginger root*
1 clove garlic, minced
Water
1/3 cup white vinegar
2 tbsp dry sherry
1 tbsp catsup
1/4 cup sugar
1 tsp salt

Procedure:

Rinse and dry rockfish. Sprinkle cornstarch over entire surface of fish. Heat oil to depth of 1/2-inch in skillet large enough to hold fish. Fry about 5 minutes per side or until rockfish flakes easily when tested witha fork and is golden brown on outside. Remove fish from oil; drain on paper towels. Keep warm. Saute green pepper, green onion, ginger and garlic in 2 tbsp. oil until crisp-tender. Add 1/3 cup water, vinegar, sherry, catsu, sugar and salt; bring to boil. Dissolve 2 tsp cornstarch in 2 tbsp water; add to hot mixture. Cook and stir until thickened. Pour sauce over fish. Serve hot.

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