Yield: Makes 2 Servings

Soy sauce, rice vinegar, and fish sauce combine flavors to set off this colorful Vietnamese dish!

Ingredients
1 tablespoon each soy sauce, rice vinegar, Oriental fish sauce (nuoc nam nhi), and cornstarch
2 teaspoons granulated sugar
dash of pepper
1/2 cup water
10 ounces fish fillets (sole or flounder)
3 tablespoons all-purpose flour
1 tablespoon vegetable oil
one quarter cup sliced scallions (green onions)
2 garlic cloves, minced
one medium tomato, blanched, peeled, seeded, and chopped
1/2 cup each julienne-cut carrot and white radishes

How to Make
In a small mixing bowl combine soy sauce, vinegar, fish sauce, cornstarch, sugar, and pepper; add water and stir to dissolve cornstarch and sugar. Set aside.
On sheet of wax paper or a paper plate, dredge fish in flour, thoroughly coating all sides. In 8-inch nonstick skillet pan, heat oil over medium heat; add fish and cook, turning once until Golden Brown on each side, 2 to 3 min. each side. Carefully transfer fish to a warmed platter; cover with foil and keep warm.
To same skillet, add scallions and garlic and sauté for 1 min.; add remaining vegetables and sauté, stirring frequently until carrots and radishes are tender-crisp, 2 to 3 min. Stir reserve soy sauce mixture and add the vegetables; cook, stirring constantly, until sauce is thickened, 2 to 3 min. Pour vegetable sauce over fish and serve immediately.

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