Cho Low Yu

Fish with Sour Sweet Sauce

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • lbs. of sole
  • ½ oz. of finely sliced cucumber
  • ½ oz. of Chinese pickled onions
  • ½ oz. of onions
  • ½ oz. of fresh ginger
  • 2 doz. fine slices of lemon peel
  • 2 cloves of garlic
  • 2 teacups of vinegar
  • ½ cup of sugar, sesame oil, cornflour water, parsley, salt, pepper, Chinese sauce.


To prepare the sour sweet sauce, put the crushed garlic in a hot oiled pan with a little salt, and cook for 2 or 3 seconds. Remove and put in the pan the vinegar, sugar, a few drops of Chinese sauce, a little cornflour water and pepper.

Skin the fish and cook as in the preceding recipe. Drain and put on a dish. Slice the ginger and onions in inch lengths. Warm the sour sweet sauce and, when boiling, add the cucumber, onions, ginger and lemon peel and cook for 5 minutes. Add a few drops of sesame oil and pour the sauce over the fish. Garnish with parsley and serve hot.