Name: Guam Style Fish
Ingredients: 3 tablespoon raw sugar; 3 tablespoon distilled white vinegar; 2 tablespoon lite soy sauce; 2 tablespoon tomato sauce; 1 teaspoon salt; 1/4 cup white Zinfandel wine; 3 tablespoon cornstarch; 3 tablespoon all purpose flour; 2 5-ounce 1/2-inch-thick red fish fillets such as snapper; Peanut oil for deep frying; 1/2 cup drained canned sliced bamboo shoots; 1/2 cup sliced straw mushrooms; 1/4 cup grated carrot; 1/4 cup frozen peas, baby sweet, thawed, drained; 2 teaspoon minced peeled fresh ginger; 4 teaspoon minced garlic; Salt; freshly ground white pepper; 1 tablespoon cornstarch diluted in 1/2 cup water

Guam Style Fish

Ingredients

3 tablespoons raw sugar
3 tablespoons distilled white vinegar
2 tablespoons lite soy sauce
2 tablespoons tomato sauce
1 teaspoon salt
1/4 cup white Zinfandel wine
3 tablespoons cornstarch
3 tablespoons all purpose flour
2 5-ounce 1/2-inch-thick red fish fillets such as snapper
Peanut oil for deep frying
1/2 cup drained canned sliced bamboo shoots
1/2 cup sliced straw mushrooms
1/4 cup grated carrot
1/4 cup frozen peas, baby sweet, thawed, drained
2 teaspoons minced peeled fresh ginger
4 teaspoons minced garlic
Salt
freshly ground white pepper
1 tablespoon cornstarch diluted in 1/2 cup water

Instructions

Combine first 5 ingredients in small bowl. Set aside. Combine wine, 3 tablespoons cornstarch and flour in medium bowl. Add fish to flour and turn to coat. Add enough oil to heavy large skillet to come 1 inch up sides. Heat to 3650F. Fry fish until crisp and golden, about 4 minutes. Drain on paper towels. Transfer to heated platter. Pour off all but 2 tablespoons oil from skillet. Add vegetables, ginger and garlic. Season with salt and pepper. Stir-fry 2 minutes. Add vinegar mixture and stir 2 minutes. Add dissolved cornstarch mixture and stir until sauce thickens, about 1 minute. Spoon over fish and serve.