Recipe - Fragrant Fish

2 Scallions, finely chopped
1 Clove garlic, minced
1 tablespoon Minced fresh gingerroot
1 tablespoon Soy sauce
One half teaspoon Chinese chili paste
OR hot chili oil
2 tablespoon Hosin sauce
1 tablespoon Balsamic vinegar
One half teaspoon Sugar
One half cup Water
1 1/3 pound White fish fillets such as
Cod or Chilean sea bass
2 tablespoon Cornstarch
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 One half 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 SunSentinel 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.

Posted to MMRecipes Digest V4 #072 by "Kim" kreese@paradise.net on Mar
11, 1997