salt & pepper to taste the fish and mix well with the wine, the cornstarch and the flour. Deep fry the fish in oil until its golden brown, then scoop it onto a plate. reserve. sauce: saute the garlic and ginger in the oil. Mix the wine, the sugar, the vinegar, the tomato catsup, the water & the cornstarch and pour into the frying pan or pot. Stir for 15 or 20 seconds over medium heat. Add the deep fried fish to the sauce, mix & stir for 10 or 15 seconds, remove from the heat & serve. Posted to JEWISH-FOOD digest V97 #010 From: "NINO BARONE Inc." Date: Sat, 11 Jan 1997 08:04:05 -0600