Sweet And Sour Pompano

4   4 - 6 oz. Pompano fillets or any fish really
1/4 cup Cornstarch
4 Green onions, slice thin
2 cloves Garlic, crushed
1 tsp. Gingerroot, grated
1/4 cup Soy sauce
2 tbsp. Chablis
2 tbsp. Vinegar
2 tbsp. Sugar
1/8 tsp. Black pepper
Hot cooked rice
Vegetable oil and/or olive oil

Dredge fillets in cornstarch. Fry fillets in oil of choice...medium heat 3 minutes each side or until lightly browned. Sauté onions, garlic, and gingerroot in two tablespoons oil until onions are tender. Stir in soy sauce and remaining ingredients except rice; bring mixture slowly to a boil, while stirring. Pour sauce over fillets, serve on rice.

Robert "Doc" Hartkopf         


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