Twice-Cooked Mackerel Fillets

Salt and pepper fillets, dip them in egg white, then in cornstarch. Sauté on both sides in oil until fish is cooked, then remove from pan and keep warm. Discard all but 2 tablespoons oil.

Purée tomato, onion, water, green pepper, garlic, ginger, and basil together in a blender. Add purée to oil in pan and cook for 2 or 3 minutes. Return fish to pan, cover with sauce, and cook another 2 minutes, or until fish is hot and sauce bubbles. Stir in vinegar, cayenne, and season with salt, then serve promptly.