How to make it

  • Heat wok over high heat 40 seconds then add peanut oil and with paper towel coat wok.
  • When smoke rises the wok is very hot.
  • Place fish in wok with 1 slice ginger and lower heat to medium then cook 2 minutes.
  • Raise heat back to high and turn fish over.
  • Add other piece of ginger and cook 2 minutes more.
  • Turn off heat then remove fish to serving dish and place in warm oven.
  • Pour all sauce ingredients into saucepan and over medium heat and bring to a boil.
  • Add carrots, pepper and green onions then stir into sauce and bring back to a boil.
  • Stir cornstarch mixture and pour into saucepan then stir well and return to a boil.
  • The sauce will thicken then turn off heat.
  • Turn off oven heat then remove fish and pour sauce over fish and serve with cooked rice.

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