Recipe courtesy Martin Yan.
ingredients
Fish
Sauce
Assembly
directions
On each side of fish, make 3 or 4 diagonal slashes about 1 -inch apart, cutting down to the bone each time. Rub fish with sherry and salt; set aside.
Dip fish into eggs, then coat with cornstarch, shaking off excess. Let stand for 2 to 3 minutes.
Place wide, nonstick frying pan over high heat until hot. Add oil. Place fish into pan and cook, turning once until cooked through, about 6 minutes per side. Transfer to a heat-proof serving platter and keep warm in a 200 degree F. oven.
Combine all sauce ingredients except cornstarch solution in a medium-size saucepan. Bring sauce to a boil over medium-high heat, stirring constantly. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Set aside.
Remove all but 2 tablespoons oil from pan. Add garlic and ginger; cook, stirring, until fragrant. Add carrot, bell pepper, bamboo shoots, green onions, and broth; stir-fry for about 1-1/2 minutes or until vegetables are crisp-tender. Set aside.
Remove from heat; add stir-fried vegetables and stir to coat. Pour vegetables and sauce over fish; serve hot.