Double-Ginger Fish

Recipe Ingredients

2 teaspoons	10ml	Cornstarch
1/2 teaspoon	2.5ml	Salt
3/4 lb	340g / 11oz	Firm white fish fillets - cut 1" by 2 1/2"
		= (such as seabass, halibut or cod)
		For The Sauce
2 tablespoons	30ml	Chinese rice wine
		= (or dry sherry)
1 teaspoon	5ml	Fish sauce
		For The Dish
2		Lemongrass stalks, bottom 6" only - minced
1 tablespoon	15ml	Vegetable oil
1 teaspoon	5ml	Minced ginger
3		Green onions - trimmed, and
		Cut into 1/2" pieces
1 tablespoon	15ml	Chopped pickled young ginger
1 tablespoon	15ml	Chili, such as jalapeño - seeded, minced (small)
		Cilantro sprigs - (optional)

Recipe Instructions

Stir the cornstarch and salt together in a bowl. Add the fish slices and toss gently to coat. Let stand for 10 minutes.

For the Sauce: Stir the rice wine and fish sauce together in a small bowl.

For the Dish: Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the ginger and lemongrass. Stir-fry until fragrant, 30 seconds to 1 minute. Add fish, gently stir-fry for 30 seconds. Add the green onions, pickled ginger, chili, and sauce. Cook over high heat until the onions are tender and the fish is cooked through, about 1 to 2 minutes.

Scoop the contents of the wok onto a serving platter and garnish with the cilantro, if you like.

This recipe yields 4 servings.

Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: The Spice Garden) - - from the TV FOOD NETWORK CANADA

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