I grew up in NYC so I was exposed to alot of different cuisines.  One of my favorites is asian,…yes asian, be it thai, cantonese, chinese or japanese food.  Sometimes you go to these restaurant you have a great meal and you want to recreate the dish but just don’t know how to.  I found this recipe in one of my many cookbooks, but I modified it a bit to make it my own.  Its very flavorful and easy to make.    I doubled this recipe and served it with rice, I was thoroughly proud of myself.  My food testers a.k.a my mom and sister were very pleased, so I think you guys will enjoy this too.  Also..its very impressive to serve to guests, just place on a platter and voila!!!  You will instantly  be known as “The” domestic goddess.

Thai sweet and sour fish

2 medium sized fish (snapper, mullet, porgie)
4 tsp cornstarch
½ cup vegetable oil
1 tbsp chopped garlic
1 tbsp chopped ginger
2 tbsp chopped onions
2 tbsp red wine vinegar
2 tbsp granulated sugar
2 tbsp ketchup
1 tbsp fish sauce
3 tbsp water
Salt to taste
Freshly ground pepper
Chopped scallions

Clean fish and score the skin on both sides of the fish. Season with salt and black pepper.  Coat fish with 1 tbsp cornstarch, shake off excess.  Heat the oil in a large frying pan or wok and place fish in wok.  Reduce the heat to medium and fry until brown and crisp about 6-7 mins on both sides.  Remove fish from pan.  Discard all but 2 tbsp of oil and add garlic, ginger and onions.  Fry until golden brown.  Add tomatoes and cook for 3 mins.  Stir in vinegar, sugar, tomato ketchup and fish sauce.  Simmer for 1-2 mins.  Add salt and black pepper. Mix remaining 1 tbsp of cornstarch with water.  Stir into sauce and cook until it thickens.  Pour sauce over fish and garnish with chopped scallion.  Serve with rice.