Fish With Spicy Salsa

Recipe Ingredients

1 lb	454g / 16oz	Firm white fish fillets, 3/4" thick
		= (such as sea bass or red snapper)
		Marinade
2 teaspoons	10ml	Cornstarch
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground white pepper
		Salsa
1/4 cup	15g / 0.5oz	Diced tomatoes
1/4 cup	36g / 1.3oz	Diced red bell pepper
1/4 cup	36g / 1.3oz	Diced green bell pepper
1/4		Chopped red onions
1 tablespoon	15ml	Chopped cilantro
3 tablespoons	45ml	Plum sauce
1 tablespoon	15ml	Seasoned rice vinegar
2 teaspoons	10ml	Soy sauce
1 teaspoon	5ml	Chili sauce
2 tablespoons	30ml	Cooking oil
		Cornstarch - for dry-coating

Recipe Instructions

Cut fish in serving size pieces. Combine marinade ingredients in a bowl. Add fish and stir to coat. Let stand for 10 minutes. Combine salsa ingredients in a bowl. Let stand for 10 minutes.

Place a wok or wide frying pan over medium-high heat until hot. Add oil, swirling to coat sides. Dredge fish in cornstarch, shake to remove excess.

Add fish and pan-fry, turning once, until golden brown, 3 to 4 minutes on each side. Remove and drain on paper towels.

Serve fish with salsa on the side.

This recipe yields 4 servings.

Source:
Martin Yan's Culinary Journey Through China by Martin Yan, (KQED - Books, 1995)

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