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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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