In a medium saucepan, combine 1 cup sugar and 4 teaspoons cornstarch. Stir in 1 1/4 cups rice wine vinegar, 1 tablespoon fish sauce (nam pla) (if you like), 2 teaspoons minced garlic, and 2 teaspoons Asian chili sauce with garlic or 1 teaspoon crushed red pepper. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more or until reduced and flavor reaches desired intensity. Remove from heat. Stir in 1/2 cup finely chopped mango. (Other fruits such as fresh peaches, raspberries, wild blueberries or strawberries or a combination of fruits may be substituted for mango.) Serve sauce warm with fried walleye. (Cover and chill any leftovers up to 2 days.) Makes about 2 cups.
638 calories; fat 19g; cholesterol 98mg; saturated fat 5g; carbohydrates 80g; insoluble fiber 4g; protein 27g; vitamin a 2235.2IU; vitamin c 28.3mg; sodium 1055mg; calcium 161.5mg; iron 5mg.