Fragrant Fish

Photo: flickr user FotoosVanRobin

Ingredients

2 Scallions finely chopped

1 clove garlic minced

1 tablespoon fresh ginger root minced

1 tablespoon Soy sauce

1/2 teaspoon Chinese chili paste OR hot chili oil

2 tablespoons hoisin sauce

1 tablespoon Balsamic vinegar

1/2 teaspoon Sugar

1/2 cup Water

pounds cod fillets or Chilean sea bass or other white

2 tablespoons Cornstarch

1 tablespoon canola oil or other veg oil

Preparation

In a nonreactive container, combine the scallions, garlic, gingerroot, soy sauce, hoisin sauce, chili paste or oil, vinegar, sugar and water. Set aside.

Slice the fish fillet, if necessary, into 1/2 inch thick slices. Spread cornstarch on a plate and dredge fish in it.

In a large nonstick skillet, heat the oil over medium heat. When the pan is hot, cook the fish in batches for a couple of minutes per side, or until almost cooked through. Remove from the pan and keep warm while cooking the remaining fish.

Put the sauce into the pan in which the fish was cooked. Simmer for a couple of minutes until slightly thickened. Then put the fish back in the pan and warm gently in the sauce for 2 minutes, or until cooked through.

Paper. It'sgood with rice and I like to add some steamed broccoli in with the sauce.