---------- Recipe via Meal-Master (tm) v8.02
  Categories: Fish, Oriental, Wok
       Yield: 6 servings
       1 lb Ocean perch
            Corn starch
     1/2 c  Flour
       1    Egg
     1/2 c  Water
            Oil for deep frying
     1/3 c  Brown sugar
     1/3 c  Cider vinegar
     1/2 c  Pineapple chunks
     1/2    Carrot, shredded
     2/3 c  Sweet pickles
       1    Tomato, cut into wedges
   1 1/2 tb Corn starch, dissolved in
     1/2 c  Water
   1. Slice ocean perch fillets into pieces about 2x1".
   Dredge in corn starch and allow to dry slightly on wax
   paper. Make a batter of about 1/2 cup flour, 1 egg,
   1/2 cup water, and salt
   2. In a separate small pot, dissolve 1/3 cup brown
   sugar and 1/3 cup cider vinegar over medium heat. Stir
   up corn starch in 1/2 cup water, add to pot. Stir
   thoroughly. Add pineapple, carrot, sweet pickles, and
   tomato. Cook 3-5 minutes until sauce is clear and not
   cloudy. Reserve.
   3. Pour oil halfway up wok. Turn heat on highest
   point. When you think oil is hot enough for deep
   frying, take a piece of bread crust and place in oil
   to see if it is ready. If the bread crust is not
   browned readily, then oil is not ready. If the bread
   crust is medium brown, then oil is ready. If the bread
   crust is a dark brown, then turn oil off and allow it
   to cool at least 5 minutes before using. Be sure and
   retest oil before deep frying anything in it. When the
   oil is ready, place 8-10 pieces of fish in batter.
   Take a pair of chopsticks or fork and carefully lift
   pieces of fish from batter into oil. At first the fish
   will sink to bottom of oil. They will rise. When the
   fish is risen, deep fry about 4 minutes, 2 minutes on
   each side. Remove fish to paper toweling to drain
   excess oil, then arrange fish on serving platter.
   repeat procedure until all fish is deep fried. Pour
   sweet and sour sauce over fish.
   NOTE: Shrimp or chicken are good substituted for the
   fish in this recipe.