Ginger makes a frequent appearance in seafood dishes because it helps to mask fishy odors.
1 pound fish fillets
2 teaspoons Chinese rice wine or dry sherry
2 tablespoons soy sauce
½ cup rice vinegar
½ cup brown sugar
½ cup water
3 tablespoons tomato paste
3–4 tablespoons oil for stir-frying
2 slices ginger, minced
1 cup mushrooms, thinly sliced
1 stalk celery, thinly sliced on the diagonal
⅓ cup canned bamboo shoots, shredded
1 teaspoon cornstarch
4 teaspoons water
1 green onion, thinly sliced on the diagonal
Wash fish fillets and pat dry. Cut into pieces approximately 2 inches by ½ inch. Marinate in the rice wine and soy sauce for 30 minutes.
Combine the rice vinegar, brown sugar, water, and tomato paste. Set aside.
Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the fish and stir-fry until it is nicely browned all over. Remove and drain on paper towels.
Add 1 tablespoon oil to the wok. Add the ginger and stir-fry briefly until aromatic. Add the mushrooms. Stir-fry for a minute, then add the celery and the bamboo shoots. Stir-fry until tender, adding salt or sugar to season if desired.
Push the vegetables up to the side of the wok and add the sauce in the middle. Bring to a boil. Mix the cornstarch and water, and add to the wok, stirring quickly to thicken. Add the fish and stir in the green onion. Cook for a few more minutes and serve hot.