• 1 lb. Fish Steak
  (cod, halibut, monkfish, or hake - any firm whitefish)
• 1/2 teaspoon salt
• 2 tablespoons red cooking wine or sherry
• 4 tablespoons cornstarch
• 1 egg white, lightly beaten
• 3 tablespoons sunflower or safflower oil
• 1 slice fresh root ginger, peeled, finely chopped
• 2 tablespoons light soy sauce
• 2 teaspoons sugar
• 1/2 cup chicken broth of water

• green onion to garnish

Cut the fish steak into pieces about the size of a matchbook.

Mix together the salt, wine, and 1 tbsp or cornstarch and marinate the fish in this mixture for about 30 minutes.

Dip the fish pieces in egg white, then in the remaining cornstarch.

Heat the oil in a wok or skillet until hot, then stir-fry the fish pieces until golden, stirring them gently to separate each piece.

Add the ginger, soy sauce, sugar, and broth. Cook for 3-4 minutes, or until the liquid had completely evaporated.

Serve hot, garnished w/green onion.

Fish -- Rosh HaShanah