It was very popular Soviet dish. Usually made from white fish (even pollock), but in Russian Far East you can find salmon version. Sweet and sour sauce cover ready (fried, baked or poached) fish and made great appetizer after cooled. Some add ground clove, cinnamon and vinegar.

2 carrots, shredded
1 medium onion, chopped
2-3 tbsp. oil
pepper and salt
1 bay leaf
1/2 lb. white fish fillet
2/3 cup tomato sauce

Salt and pepper fish fillet and fry, bake or boil it for about 20 minutes. I used defrosted Alaska salmon fillet and boiled it in small amount of water. Cut fish into small pieces.

Sauté vegetables in pre-heated oil for about 4-5 minutes until tender, add tomato sauce and bay leaf, salt, pepper to taste and cook for 10 for minutes.

Pour the marinade over the fish and set aside for at least 2 hours.