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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 tablespoon hoisin sauce
1 tablespoon Balsamic vinegar
1/2 teaspoon Sugar
1/2 cup Water
1 1/3 pounds cod fillets or Chilean sea bass or other white fish
2 tablespoon Cornstarch
1 tablespoon canola oil -- or other 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 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.