Fragrant Fish

Name: Fragrant Fish
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; 1 pound cod fillets or Chilean sea bass or other white; 2 tablespoons cornstarch; 1 tablespoon canola oil or other veg oil

12 ingredients

5 steps

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
1 pound cod fillets or Chilean sea bass or other white
2 tablespoons cornstarch
1 tablespoon canola oil or other veg oil

Directions

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.