Place gefilte fish loaf (with the wrapper) in a pan with enough water to cover, salt and granulated sugar. Bake covered for an hour and 30 minutes.

Remove pan from the oven and dispose the water. Transfer gefilte loaf to a clean cutting board or plate and remove the parchment wrapper. Let cool for five to 10 minutes.

Meanwhile, add all the sauce ingredients to a bowl and whisk to combine. The sugar and cornstarch should be fully dissolved, set aside.

Slice the gefilte fish loaf into one-and-a-half-inch slices (you should get around seven slices). Discard ends.

In a large nonstick frying pan heat oil over medium heat. Pan-fry the gefilte fish slices until golden, two minutes per side, checking that it doesn’t burn. Transfer slices to a nine- x 13-inch pan, set aside.

Add all the veggies into the same pan and sauté for three minutes. Season with garlic salt and ground ginger and mix well. Add reserved sauce and continue mixing. Cook for an additional minute, or until the sauce thickens.

Pour veggies over gefilte fish rounds and place back into the oven, uncovered, for 15 minutes. Serve hot.