Spicy Fish Fry
Young ginger, which has a light color and is quite tender, works well in this dish.
½ pound fish fillets
½ cup chicken broth
1 teaspoon brown sugar
1 teaspoon black rice vinegar
1 green onion
3 tablespoons oil for stir-frying
½ tablespoon minced ginger
¼ teaspoon chili paste
1 cup fresh mushrooms, sliced
Wash the fish fillets and pat dry. Cut into slices approximately 2 inches by ½ inch.
Combine the chicken broth, brown sugar, and black rice vinegar. Set aside. Cut the green onion into 1-inch slices on the diagonal.
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.
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.
Fish plays an important role in Chinese celebrations. It is common to serve a whole fish on special occasions, as it symbolizes wealth and abundance. If entertaining, the head is pointed toward the guest of honor.