Sweet and Pungy Fish

Sweet and Pungy Fish
3 pike fillets
3 eggs
1 cup cornstarch
1/2 teaspoon salt
1/2 teaspoon white pepper
Oil for frying
Sauce
1 green pepper, cut into small pieces
1 red pepper, cut into small pieces
1-1 1/2 teaspoons corn oil
1/2 teaspoon ginger
1/2 teaspoon garlic
12 ounces water, divided
1/3 sugar
Juice from 1 lemon
1 teaspoon white vinegar
1 teaspoon soy sauce
1 teaspoon cooking wine
1/2 ounce cornstarch
Partially cross-slice fish several times from left to right and then right to left.
In a medium bowl, mix eggs, cornstarch, salt and pepper. Dip the fillets into the egg mixture and lightly fry at 200 degrees in a frying pan for 2 minutes. Take fish out and place them on a paper towel to drain.
For the sauce: In a separate frying pan, heat corn oil over medium heat. Saute red and green peppers, garlic, ginger until tender. Add 10 ounces water and sugar; stir to combine. Squeeze in lemon juice then add vinegar, soy sauce and cooking wine. Let sauce cook until boiling. In a small bowl, mix cornstarch with 2 ounces of water. Reduce heat and stir cornstarch mixture into sauce.
Plate the fish and place the sauce over the fish. Garnish with cherries, orange slices or pineapple chunks.
Serves four.
Cook's note: You can substitute your favorite fish for the pike.
Chef Ding Gay Chang, Silk Mandarin, Vernon Hills