Fragrant Fish
By: Anonymous
Published: Wednesday, December 2, 2009 - 1:46am

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

1 In a nonreactive container, combine the scallions, garlic, gingerroot, soy sauce, hoisin sauce, chili paste or oil, vinegar, sugar and water. Set aside. 2 Slice the fish fillet, if necessary, into 1/2 inch thick slices. Spread cornstarch on a plate and dredge fish in it. 3 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. 4 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. 5 Paper. It'sgood with rice and I like to add some steamed broccoli in with the sauce. 


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Preparation

 1  In a nonreactive container, combine the scallions, garlic, gingerroot, soy sauce, hoisin sauce, chili paste or oil, vinegar, sugar and water. Set aside.  2  Slice the fish fillet, if necessary, into 1/2 inch thick slices. Spread cornstarch on a plate and dredge fish in it.  3  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.  4  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.  5  Paper. It'sgood with rice and I like to add some steamed broccoli in with the sauce.