Ingredients:

2 Scallions,finely chopped
1 Clove garlic,minced
1 tablespoon Minced fresh ginger root
1 tablespoon Soy sauce
½ teaspoon Chinese chili paste
OR hot chili oil
2 tablespoon Hosin sauce
1 tablespoon Balsamic vinegar
½ teaspoon Sugar
½ cup Water
1⅓ pounds White fish fillets such as
Cod or Chilean sea bass
2 tablespoon Cornstarch
1 tablespoon Canola or veg oil

Methods:

In a nonreactive container,combine the scallions, garlic, ginger root, soy sauce,hoisin sauce, chili paste or oil,vinegar, sugar and water. Set aside. Slice the fish fillet, if necessary, into 1/2 inch thick slices.Spread cornstarch on a plate and dredge fish in it. In a large nonstick skillet, heat the oil over medium heat. When the pan is hot, cook the fish in batches for a couple of minutes per side,or until almost cooked through.Remove from the pan and keep warm while cooking the remaining fish. Put the sauce into the pan in which the fish was cooked. Simmer for a couple of minutes until slightly thickened. Then put the fish back in the pan and warm gently in the sauce for 2 minutes, or until cooked through.

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