|2||Scallions, finely chopped|
|1||Clove garlic, minced|
|1 tablespoon||Minced fresh gingerroot|
|1 tablespoon||Soy sauce|
|½ teaspoon||Chinese chili paste|
|OR hot chili oil|
|2 tablespoons||Hosin sauce|
|1 tablespoon||Balsamic vinegar|
|1⅓ pounds||White fish fillets such as|
|Cod or Chilean sea bass|
|1 tablespoon||Canola or veg oil|
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 ½ 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 ocuple 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.
From the Ft. Lauderdale Sun-Sentinel March 6, 1997 typos by Kim Reese Nutitional Info per serving: 196 calories, 28g protein, 5 g fat, 8g carbohydrates, 61mg cholesterol, 542mg sodium, 24% calories from fat.
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