Ingredients: 1 whole fresh Black Sea Bass, boneless and skinned (about 1 1/2 lbs) 2 teaspoons cornstarch 1 egg white 1 tablespoon Chinese rice wine or pale dry sherry 2 teaspoons salt 4 tablespoons peanut oil or flavorless vegetable oil 1 teaspoon finely chopped, peeled, fresh ginger root 1 scallion, including green top, finely chopped

Serves/Makes: 4

How to cook Chinese Stir-Fried Sea Bass Fillets:

• Wash the fillets under cold running water and pat them dry with paper towels.
• With a cleaver or sharp knife, cut the fillets into 1 1/2-inch squares about 1/2-inch thick.
• Place the 2 teaspoons of cornstarch in a small bowl, add the fish pieces and toss them about until each piece is lightly coated.
• Add the egg white, wine and salt, and stir until thoroughly mixed.
• Have the fish, and the oil, ginger slices and scallions within easy reach.
• Set a 12-inch wok or 10-inch skillet over high heat for about 30 seconds.
• Pour in the 4 tablespoons of oil, swirl it about in the pan and heat for another 30 seconds, turning the heat down to moderate if the oil begins to smoke.
• Immediately add the ginger and scallions, and cook for a few seconds, but make sure they don�t burn.
• Add the coated fish pieces and stir-fry gently for about 1 minute, or until the fish is firm and white.
• Transfer the entire contents of the pan to a heated platter and serve it at once.

Notes: