Black Bass with Yellow Chives and Bean Sprouts

By norsegal8

This stir-fry is all about texture: silky pieces of fish contrasting with the crunch of bean sprouts and chives. For that reason, it is important not to overcook the bean sprouts. Every wok and every stove is different, so taste as you go, removing the stir-fry from the heat when the chives still have body and the sprouts still have some crunch.
The small amount of cornstarch added to the fish helps keep the delicate slices from breaking apart. Even so, be gentle; too much aggressive stirring and the slices will crumble into something resembling canned tuna.
Yellow chives, a member of the lily family, are a specialty item that can be found at Asian groceries during the spring and summer. They are grown in the dark, like white asparagus, which keeps them a pale yellow, and the flavor is like a mild version of green chives. If you can't get black bass, branzino is a fine substitute.

Ingredients

• 2 (8-ounce) skinless black bass fillets
• 8 tablespoons + 1 teaspoon canola oil
• 2 teaspoons cornstarch
• 1 1/4 teaspoons fish sauce
• 1/8 teaspoon kosher salt, plus more as needed
• 1/8 teaspoon black pepper
• 1/2 teaspoon minced garlic
• 1 1/2 cups yellow chives, cut into 3-inch long pieces
• 2 cups mung bean sprouts
• 1/2 cup chicken stock
• 10 strands finely julienned fresh ginger

Preparation

Step 1

1. Cut the fish into 1/2-inch thick slices. In a small bowl, combine the fish, 1 teaspoon of the oil, 1/2 teaspoon of the cornstarch, 1/4 teaspoon of the fish sauce, and the salt and pepper. Mix gently to combine and let stand for 10 minutes.

2. Heat a wok over high heat until very hot; the metal will have a matte appearance, and a drop of water flicked onto the surface should evaporate on contact. Add 2 tablespoons of the oil and heat until the oil is shimmering but not smoking. Add the garlic and yellow and chives and cook, stirring for 10 seconds. Add the wine and deglaze the pan, stirring to dislodge any brown bits.

3. Add the bean sprouts and 1/4 cup of the stock and cook, stirring occasionally, for about 3 minutes, until the stock has reduced by half. Season with the remaining 1 teaspoon fish sauce and transfer to a warmed platter.

4. In a small bowl, stir together the remaining 1 1/2 teaspoons cornstarch with 1 1/2 teaspoons warm water until smooth. Set aside.

5. Rinse out the wok and return to high heat, when the wok is hot, add the remaining 6 tablespoons of oil and heat until shimmering but not smoking. Add the fish and and stir-fry gently for about 1 minute just until cooked through.

6. Pour off all but 1 tablespoon of the oil from the wok (leave the fish in the wok) and return the wok to high heat. When the oil is shimmering, add the ginger and cook, stirring, for 10 seconds. Add the remaining 1/4 cup stock and the cornstarch slurry and mix gently to combine. Let cook for 20 seconds more, until the sauce thickens slightly.

7. Taste and adjust the seasoning with salt. Arrange the sauce on top of the bean sprout-chive mixture and serve immediately.