about 1/3 c. cornstarch
2 lb. turbot or halibut fillets, cut into 1/2 inch squares
about 6 Tbsp. salad oil
1 clove garlic, minced or pressed
1 onion, cut into 1-inch cubes
1 med green bell pepper, seeded and cut into 1/2 inch thick strips
1 med tomato, cut into 1-inch cubes
fresh cilantro or Italian parsley (optional)

Prepare sweet & sour sauce and set aside.

Place cornstarch in a bag, add fish pieces, and shake to coat completely; shake off excess. Place a wok over medium-high heat; when wok is hot, add 2 Tbsp. of the oil. When oil is hot, add some of the fish; stir fry until fish is browned on all sides and flakes when prodded (about 2 minutes). Remove from wok and keep warm. Repeat to cook remaining fish, adding about 2 Tbsp. more oil. Increase heat to high and pour 2 Tbsp. more oil into wok. When oil is hot, add garlic, onion, and bell pepper; stir fry for 2 minutes. Stir sweet & sour sauce; pour into wok and stir in tomato. Bring to a boil, stirring. Return fish and any accumulated juices to wok; stir to combine. Garnish with cilantro, if desired. Makes 4 servings.

Sweet & Sour Sauce: Stir together 1 Tbsp. cornstarch and 1/4 c. sugar. Stir in 2 Tbsp. each soy sauce and catsup, 1/4 c. distilled white vinegar, and 1/2 c. regular strength chicken broth.