| | Directions | | Rub the fish fillets with salt and cornstarch. Heat a large skillet, and add the oil. Fry the fish on both sides until it is golden brown, about 3-4 minutes each side. Remove the fish and drain on paper towels. Drain all but 1 tablespoon of the oil from the pan. Add the garlic and ginger, stirring for 20 seconds. Add the sauce ingredients, and cook for 2 to 3 minutes. Return the fish to the skillet and reheat, turning them over once to cover with the sauce. Serve immediately. |
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| Ingredients | | - |  | 1 pound fresh fish fillets |
| - | | 1 teaspoon Salt |
| - | | 3 tablespoons cornstarch (can use flour) |
| - | | 1/4 cup Peanut oil |
| - | | 8 garlic cloves, peeled and sliced |
| - | | 2 tablespoons fresh ginger, peeled |
| - | | Sauce |
| - | | 2 tablespoons rice wine or dry sherry |
| - | | 6 tablespoons water |
| - | | 4 teaspoons soy sauce |
| - | | 2 tablespoons sugar |
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