Sichuan Braised Cod

Very simple, spicy, low cholesterol dish. Not authentically sichuan, but close enough.

Steps

In a small bowl , mix the 2 tsp corn starch with the 2 tbsp rice vinegar.

Add the chicken broth , soy sauce , and ketchup.

Season the fish with 1 / 2 tsp salt and 1 / 2 tsp pepper.

Spread the 1 / 2 cup of corn starch on a wide plate.

Put the eggs in a bowl wide enough to dip the largest pice of cod.

Dredge the fish in the corn starch.

Heat 2 tbsp of oil in a 12 inch non-stick pan over medium high heat until shimmering.

Move each piece of cod from the corn starch to the egg to coat , then put into the pan.

Cook on the first side for 3 minutes , then turning the fish , until brown on all sides and a little firm to the touch -- it should not be cooked all the way through.

Transfer the fish to a large plate.

Add the remaining 1 tbsp of oil to the pan , let it warm up , then add the chiles , the white parts of the scallion , and the ginger.

Stir fry for 2.

Minutes , until the scallions become translucent , with some brown spots.

Stir the corn starch and vinegar mixture , then.

Ingredients

cornstarch, rice vinegar, chicken broth, soy sauce, ketchup, cod fish fillets, salt, black pepper, eggs, canola oil, chilies, scallions, ginger