1 : lg Eggplant; * see note
1/2 : c Unbleached all-purpose flour
1/2 : ts Baking powder
1 : pn Salt
1 : c Beer; approximately
1 : tb Olive oil
0: Cut fish fillets into serving-sized pieces
1: Pat dry
2: Heat oil in skillet over medium heat
3: Add fish and cook until fish flakes easily with fork; turning carefully
4: Will take 8-10 minutes
5: Heat water, carrots, onions, green pepper, garlic, brown sugar, salt and ginger to boiling
6: Cover, reduce heat and cook for about 5 minutes
7: Mix vinegar and cornstarch; stir into vegetables
8: Heat to boiling, stirring constantly
9: Boil 1 minute, then pour over fish
10: Serve immediately
11: Recipe By : Jo Anne Merrill From: Date: File ftp://ftp
12: idiscover
13: co
14: uk/pub/food/mealmaster/recipes/mmdja006
15: zip