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Felch's Oriental Catfish
  In Memory of Bob Felch

Dust two good sized fillets in cornstarch and fry in lite vegetable oil (some
sesame seed oil is a nice addition).  When cooked, pour over the top a
mixture of:

2 Tbsp. Soy Sauce
2 Tbsp. Vinegar (Malt, preferred)
1 rounded tsp. sugar
about 6 Tbsp. of warm water

Bring to a boil, scraping the pan to catch all bits.  Put all onto a warm
platter. Nice to sprinkle with a couple chopped green onions.  So don't use
too much oil, or overcook the fish.  Good served with rice and a green
veggie.

The sauce is superb!
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