Double-Ginger Fish

By á-170456

Ingredients

• FOR THE SAUCE:
• 2 teaspoons cornstarch
• 1/2 teaspoon salt
• 3/4 pound firm white fish fillets cut 1" by 2 1/2" (such as seabass, halibut or cod)
• 2 tablespoons Chinese rice wine (or dry sherry)
• 1 teaspoon fish sauce
• FOR THE DISH:
• 2 lemongrass stalks, bottom 6" only minced
• 1 tablespoon vegetable oil
• 1 teaspoon minced ginger
• 3 green onions trimmed, and cut into 1/2" pieces
• 1 tablespoon chopped pickled young ginger
• 1 small chili, such as jalapeño seeded, minced
• Cilantro sprigs (optional)

Details

Servings 4

Preparation

Step 1

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.