Serves 2–4

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 Tales

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.