Cod with Sweet and Sour Vegetables

Drain bamboo shoots and cut into 4 cm long sticks (approximately 1 1/2 inch). Soak shiitake mushrooms for 20 minutes in warm water, squeeze and remove stalks, cut caps into strips. Peel and rinse carrots,cut into sticks (like bamboo shoots). Cut scallions into thin rings. Peel ginger and chop finely. Place 6 tablespoons of cornstarch into a shallow dish. Rinse fish pieces, pat dry, cut into 4 cm (approximately 1 1/2 inch) cubes, season with salt and coat with cornstarch, tapping off any excess. Heat water and sugar in a saucepan, stirring, until sugar has dissolved. Add ketchup, rice vinegar, sake and soy sauce. Add bamboo shoots, mushrooms, carrots, scallions and ginger, bring to a boil and simmer for about 3-4 minutes. Heat oil in a pan and cook fish until golden yellow, remove with a slotted spoon and drain on paper towels. 

Whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth, add to vegetables and bring to a boil, simmer until sauce thickens. Mix well and add sesame oil. Rinse and shake dry chives, cut into 5 cm (approximately 2 inches) long pieces.