Sweet and sour fish

Sweet and sour fish



300 g of cod
1 egg
60 g of corn starch,
11/2 tbsp lard

Sweet and sour sauce:
1 tsp vegetable oil
2 tbsp finely chopped pickles,
1 tbsp finely chopped ginger or 1/2 tsp ginger powder
1/2 tsp vinegar
2 tsp Sahara,
1 tsp tomato sauce
2 tsp corn starch
2 tsp cognac.

Cut the fish into thin, narrow strips. Heat fat well. Beat the egg, dip the prepared pieces of fish into it, then roll them in flour. Fry in preheated fat for 4 minutes, then reduce heat, add sweet and sour sauce and simmer another 2 minutes.

Sauce
Heat the vegetable oil, fry the pickles and ginger for 5 minutes. Mix starch with sugar, vinegar, tomato sauce, add cognac, mix well until a paste is obtained. If necessary, you can add a little water. Pour this paste onto the pickles and cook for 5 minutes until the sauce thickens.