- 4
Ingredients
- 1 pound thin fish fillets (trout, sole, snapper)
- 1/4 cup rice wine
- salt
- 1 piece ginger (about 1/2 inch)
- 4 cloves garlic
- 2 tablespoons veggie oil
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1 teapoon five-spice powder
- 5 green onions
- 1 tablespoon sesame oil
Preparation
Step 1
Cut fillets into bite-sized pieces. Combine rice wine with a little salt and distribute evenly on all sides of the fish. Cover and marinate in the fridge for at least 30 minutes.
Peel ginger and garlic; chop both finely. Heat oil in a pan or wok. Saute fish pieces very briefly to sear and remove from oil. Saute garlic and ginger in the same oil. Add 1 cup water, soy sauce, sugar, and the five-spice powder, and bring to a boil. Place fish in this liquid, reduce heat, and simmer uncovered for about 10 minutes.
Meanwhile, trim root ends and any wilted parts from green onions, rinse, and slice into fine rings. Remove fish from cooking liquid and transfer to plates. Ladle some cooking liquid over the top and sprinkle with green onions, and drizzle with sesame oil to serve.