Simmered Fish Tails

Ingredients:

600g fish tails of grass fish or fresh trout

6 1-inch sections green onion

6 slices ginger root

2 stalks long garlic*

1t sesame oil

1/2t vinegar

Mixture1(3T soy sauce, 1.5C water,  1T sugar, 1/4t black pepper)

Mixture2(1/2t cornstarch, 1T water)
[t = teaspoon; T = tablespoon; C = cup]

Method:
1)Clean fish tails and cut in half lengthwise; cut each half into 3 sections (to make 12 sections).

2)Shred garlic stalk; place briefly in cold water; remove and drain.

3)Heat pan and 4T oil; stir-fry onion and ginger until fragrant; add fish sections (skin side down) and fry 20 seconds until golden; add 1T rice wine and Mixture1; cover and simmer 10 minutes until liquid has reduced half; add Mixture2 to thicken sauce and flip fish sections over. Add 1/2t sesame oil and vinegar; toss lightly to combine ingredients and remove to serving plate; sprinkle shredded garlic on top and serve.

Remark:

*If garlic stalk is unavailable, substitute leeks or green onion.

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