Sweet and Sour Fish
1 large fish, well cleaned
1 cup pickled onions, cucumbers,
sliced thin
2 large fresh onions, sliced fine
1 cup cider vinegar
1 piece fresh ginger
2 bell peppers, red and green
2 tablespoons sugar
cornstarch
Slice the fresh onions and peppers, soak three hours in hot cider vinegar which has been boiled with a little salt and sugar. After rubbing the fish with salt and black pepper, fry it in deep cooking oil or lard until fish skin is crisp and brown. When cooked enough remove from the deep fat and place on a large platter. Drain the onions and peppers. Use the same vinegar, pouring it into a frying pan which has been greased; let vinegar come to a boil, add sugar, salt, pepper, and Chinese soy bean sauce to taste. Then take up the ingredients spread them nicely over the fried fish, now add the pickled mixtures to the seasoned vinegar and let them come to a boil. Dip up the pickled vegetables and spread evenly on top of the fish. Make a medium gravy with a little cornstarch, using the same vinegar in which the pickled vegetables were cooked. Pour that rich gravy over whole fish and serve hot.