Recipe - Fish In Catsup Sauce

3 White fish fillets (flounder
or whiting; etc)
One half teaspoon Salt
One fourth teaspoon White pepper
3 tablespoon Cornstarch
Oil for frying
2 Cloves garlic
1 Green pepper
1 Red pepper
One fourth Onion
5 tablespoon Tomato catsup
1 tablespoon Sugar
1 teaspoon Soy sauce
2 tablespoon Cornstarch
1/3 cup Water (70 cc)
One half teaspoon Sesame oil

(1) Cut 3 fish fillets into bitesized pieces and sprinkle with salt and
pepper. Coat cornstarch evenly on front and back of fish. (2) Shred
garlic. (3) Cut green pepper and red peppers into half lengthwise and shake
out seeds. Cut into 1/2inch squares. Layer onion and cut into 1/2inch
squares. (4) Preheat oil to 325øF, slip fillets carefully into oil a few at
a time and deep fry. (5) Preheat frying pan and add small amount of oil to
pan. Saut‚ shredded garlic in oil, add prepared vegetables to garlic and
panfry slightly. (6) Add tomato catsup, sugar and soy sauce to (5) and
panfry once more. Add water. When sauce boils. add cornstarch mixture
(dissolve 2 tablespoons cornstarch in 4 tablespoons water) and stir. (7)
When sauce thicknes, add fried fish and mix thoroughly. Add a few drops of
sesame oil and remove from heat.

: by Kyung Hwa Oh

From Korean Cooking Fish, Clam and Oyster Dishes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.