Ingredients
1 scallion, chopped
4 slices ginger, minced
1 tsp. soy sauce
3 Tbs. rice vinegar
3 Tbs. sugar
! Tbs. cornstarch
1/2 cup water
1 large tomato, cut into small wedges
1 green pepper, sliced into long, thin pieces
1/2 Tbs. dried red chili pepper flakes
1 to 1-1/2 lb. fish, red snapper, rockfish or lingcod
2 tsp. salt, freshly ground black pepper
1 egg
2 Tbs. cornstarch
peanut oil
Preparation
For Sauce: Mix scallion, ginger, soy sauce, vinegar, sugar, cornstarch, water in saucepan. Bring to a boil, stirring until thickened. Add tomato, mix well, bring to boil again. Remove from heat. Heat oil over medium high heat in medium-size saute pan. Add dried red pepper, stir once, then add green pepper strips, stir-fry 30 seconds or until bright green, crisp-tender. Add mixture from saucepan, continue stirring until boiling and thickened. Pour over fried fish, serve hot.
Fried fish: Cut fish into 4-6 oz pieces. Dry with paper towels. Rub both sides with salt and pepper. Let stand 15 minutes. Beat egg with 1 Tbs. cornstarch. Dip prepared fish into egg mixture, then roll in remaining portion of cornstarch. Fry fish in hot oil until golden brown, about 5 minutes per side.
