Spicy Fish Fry

Young ginger, which has a light color and is quite tender, works well in this dish.

Ingredients

12 pound fish fillets

12 cup chicken broth

1teaspoon brown sugar

1teaspoon black rice vinegar

1green onion

3tablespoons oil for stir-frying

1 tablespoon minced ginger

4teaspoon chili paste

1cup fresh mushrooms, sliced

1. Wash the fish fillets and pat dry. Cut into slices approximately.

2. Combine the chicken broth, brown sugar, and black rice vinegar. Set aside. Cut the green onion into 1-inch slices on the diagonal.

3. Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the fish pieces. Stir-fry until browned. Remove from the wok and drain on paper towels.

4. Add 1 tablespoon oil to the wok. Add the ginger and chili paste and stir-fry until aromatic. Add the mushrooms. Stir-fry until tender, then push up to the sides of the wok. Add the sauce in the middle of the wok and bring to a boil. Add the fish and stir in the green onion. Mix through and serve hot.

qingquang

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