Scallion & Fish

Chinese-style Fish with Scallions and Mushrooms

Ingredients:

1 tbsp oil
2 tsp Minced Ginger
1 tbsp Minced Garlic
2 tbsp Minced Scallion (white portion)
Scallion (green portion)
Water-Cornstarch mixture (2:1)

Sauce
1 tbsp Soy Sauce
1 tbsp Chinese Cooking Wine
½ tsp Chicken Bouillon
½ tsp sugar
½ cup water

Fish Prep
1 ½ cup white fish fillet (i.e. Cod, Pollock, Grey Sole, Tilapia)
½ tsp Soy Sauce
1 tbsp Chinese Cooking Wine
2 tsp Cornstarch
1 pinch White Pepper

Chop fish into 1½ inch pieces and coat add soy sauce, Chinese cooking wine, cornstarch, and white pepper. Let this sit for 10-20 minutes. Add oil to pan on medium heat.

When hot, add ginger, garlic, and scallion (white portion) to the pan and occasionally for 4 minutes. While the aromatics are frying, combine ingredients for sauce.

When the ginger-garlic mix becomes fragrant, add the prepared fish. When the fish is almost cooked, about 2 minutes, add the sauce. Gently move the ingredients around in the pan to coat all ingredients in sauce. Cover and turn heat down to low until fish is fully cooked, about 3-4 minutes.

After 3-4 minutes, uncover to check on the fish. Taste the sauce, if it is too salty, add a little water-cornstarch mixture (2:1) to dilute the saltiness. Otherwise add salt to taste and water-cornstarch to get the desired consistency of sauce.

Chop green portion of scallion into 1-inch pieces and sprinkle liberally over the finished result.

Done!