Serves: 4
Total Calories: 149

1 pound walleye or sea bass fillets
2 teaspoons cornstarch
1/2 teaspoon salt
1/8 teaspoon white pepper
2 green onions, (with tops)
1 tablespoon dry white wine
1 tablespoon vinegar
1 tablespoon dark soy sauce
2 teaspoons sugar
1 teaspoon roasted sesame oil
2 tablespoons vegetable oil
1 tablespoon vegetable oil
2 teaspoons finely chopped garlic
1 teaspoon finely chopped ginger root

Pat fish dry with paper towels. Mix cornstarch, salt and white pepper sprinkle evenly over both sides of fish. Cover and refrigerate 20 minutes.

Cut green onions into 2-inch pieces shred lengthwise into fine strips. Cover with iced water let stand 10 minutes or until strips curl. Mix wine, vinegar, soy sauce, sugar and sesame oil.

Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Fry fish 4 minutes or until brown, turning once. Remove fish from wok. Wash and thoroughly dry wok.

Heat wok until very hot. Add 1 tablespoon vegetable oil tilt wok to coat side. Add garlic and gingerroot stir-fry 30 seconds. Stir in soy sauce mixture.

Carefully add fish to wok cook over medium heat about 2 minutes, gently spooning soy sauce mixture over fish to glaze. Garnish with green onions.

4 servings

From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 149
Calories from Fat: 100

More Recipes from the Betty Crocker's New Chinese Cookbook Cookbook:
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Clams with White Radishes
Emperor's Shrimp
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Halibut with Salted Black Beans and Chilies
Kung Pao Shrimp
Pan-Fried Red Snapper with Salted Black Beans and Chilies
Roasted Peanuts
Scallops with Pea Pods
Sea Bass with Green Beans
Shrimp Almond Ding
Shrimp Tofu Cake
Shrimp with Garlic Sauce
Shrimp with Lobster Sauce
Steamed Sea Bass
Stir-Fried Broccoli with Crabmeat
Stir-Fried Crabmeat with Celery Cabbage
Stir-Fried Shrimp with Vegetables
Stir-Fried Walleye with Celery Cabbage
Velvet Crabmeat