Fish Cutlets in Sweet & Sour Sauce

Coat fish in egg and breadcrumbs and fry in oil 2 to 4 minutes on each side until cooked through and brown. Drain and keep warm. 1/2 cup brown sugar 1 tablespoon soy sauce 1 small onion 1/2 red capsicum 1 carrot 1 cup water 1 tablespoon cornflour 1 tablespoon dry sherry pinch garlic 1/2 green capsicum 2 sticks celery (optional) 1/2 cup vinegar. Mix water, sugar and vinegar and heat until just boiling, then turn to low simmer. Blend cornflour with a little cold water, and soy sauce and stir into other mixture, stirring until it thickens. Chop all vegetables add to sauce with garlic and dry sherry, mix well and cook for a few minutes. Pour over fish to serve. This sauce may be used on lamb cutlets or cubed fried pork.