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Rinse and dry rockfish. Sprinkle cornstarch over entire surface of fish. Heat oil to depth of 1/2-inch in skillet large enough to hold fish. Fry about 5 minutes per side or until rockfish flakes easily when tested witha fork and is golden brown on outside. Remove fish from oil; drain on paper towels. Keep warm. Saute green pepper, green onion, ginger and garlic in 2 tbsp. oil until crisp-tender. Add 1/3 cup water, vinegar, sherry, catsu, sugar and salt; bring to boil. Dissolve 2 teaspoons cornstarch in 2 tablespoons water; add to hot mixture. Cook and stir until thickened. Pour sauce over fish. Serve hot. Makes about 4 servings.
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