Chinese Cod in Soy and Green Onion

Summary: This is a popular Chinese fish dish that is a staple in homes and restaurants worldwide. Usually it is a whole fish, either steamed or fried, smothered in a delicious soy based sauce that goes perfectly with rice. However, since this is Grubbin' Solo, we use a filet of fish. I'm using the traditional cod here but use any fish you have. It might not be authentic but tastes good just the same.

Ingredients:

•  1 filet of fish, as usual size is up to your appetite. 
• Soy Sauce
• Chinese Cooking Rice Wine
• Brown Sugar (this will give it more depth than regular sugar but regular sugar will still work)
• Sesame Oil
• Ginger, thinly sliced into sticks
• Green Onion, thinly sliced into shreds
• Salt and Pepper
• Oil 
• Optional: Corn Starch

Step 1: I like my fish extra crispy so I lightly dust the fish in corn starch before pan frying. This is completely optional. Season both sides of the fish with salt and pepper. You don't need too much salt as the sauce will provide plenty.

Step 2:  Heat up some oil in a pan. Add the fish and pan fry on both sides until golden brown, 4-5 mintues on each side, depending on the thickness. You can tell the fish is done when the middle is a bit hard and not mushy.

Step 3: Put the cooked fish aside on a serving plate. Now it's time to make the sauce. Heat up a drizzle of oil until very hot, until it just starts to smoke. This allows you to flash fry the green onion and ginger and bring out it's flavor into the sauce.

Step 4: Add in the green onion, ginger. Quickly add in about 3 tbsp of soy sauce and cooking wine. You don't really need to measure it exactly, I just usually pour one drizzle around the pan. If you're nervous, you can measure the soy and wine in advance in the same cup and pour in together. Stir the mixture together. This whole process takes only a minute or two.

Step 5: Pour the sauce mixture on top of your fish and serve with white rice.