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Sweet & Sour Fish Fillet And Eggplant (P, TNT)
Source: Unknown
Serves: 6-8

1-1/2- 2 lb. white fish fillet, cut in medium sizes (like Nile perch, perch, hake, halibut or tuna*)
2 tbsp. soy sauce
3 tbsp. lemon juice

Sweet and Sour Tomato Sauce:
4 tbsp. tomato paste (the one I use is 28 - 30 bx.)
3 tbsp. ketchup
1 tbsp. brown sugar
1/8 tsp. salt
1 tbsp. soy sauce
2 tbsp. vinegar
2 tbsp. crushed garlic (about 3 big cloves)
4 - 5 cups water
1 eggplant- peeled, cut into rounds about 1" thick
1 egg + 1 tbsp water (whisk it well)

flour for dipping fish fillet
oil for frying

*Defrost fish if frozen.

Put fish in a dish. Cover with lemon and soy sauce and leave it in refrigerator for later use.

Put all the ingredients but the water in a saucepan that holds one layer of the fish. (If you do not have one so try and put fish not completely on top of each other.)

Mix over moderate fire and add a little water- about 1 cup. Slowly add more water; stir until you have a nice creamy-like sauce (not too watery.) Bring to a boil; taste.

Cover, and simmer a least 15 minutes before you prepare fish.

(At this stage you can prepare only the eggplant without the fish and serve it cold with any main dishes. Keeps very well in refrigerator, But you will need 3 big eggplants.)

Drain fish fillet. Dip in flour, shake off excess flour. Put oil in frying pan and fry fish on both sides to a nice gold colour. Transfer immediately to the simmering sauce; cover and continue to simmer.

Clean frying pan. Put new oil and heat oil again. Be careful not to burn oil. Dip eggplant in washed egg and fry on both sides. Put on paper towel to absorb oil.

Arrange the eggplants over fish. Shake saucepan so that sauce will cover eggplant. Cover and continue to simmer for another 20 minutes. Be careful not to cook on high fire at all times. Cool slightly and serve with potatoes puree or cooked rice.

Posted by Rina Perry

Nutritional Info Per Serving: N/A