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Sweet-Sour Fish

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One live fish (1000g)
50g vinegar
60g sugar
2g finely chopped ginger

  • Clean the fish, cut open along the backbone, make 3-5 cuts along the inside but do not cut through the skin.
  • With the skin up place in boiling water, boil for 3 minutes.
  • Skim, pour off the soup till only 250g is left.
  • Add soy sauce, wine and ginger, cook till the flavor penetrates, remove the fish to a plate.
  • Add sugar, vinegar and wet cornstarch to the soup, bring to the boil, skim, pour over the fish.

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