Salty Pepper Fish

Salty Pepper Fish
By May Huang




Ingredients:
1. 1 lb ocean perch filet ( or grey sole)
2. ¾ t salt
3. 1 T cooking wine
4. ¼ t black pepper
5. 1 T corn starch
6. 1 egg, white only, well beaten
7. 3-4 T canola oil
8. 1 Jalapeno pepper, finely chopped
9. 2 clove of garlic, finely chopped
10. 1 stock of green onion, finely chopped
11. ½ T black soy bean


Directions:
1. Cut the fish into 3 - 4 inch in length, 2 - 3 inch width, and place the fish to a container. Add the ingredients 2-5 to the fish container, and mix well with fish. Add the egg white to the fish, and mix well again. Set the container in aside for at least 30 minutes. For a better result, set the fish container in refrigerator for 4 hours or overnight.
2. Use a non-stick fry pan, heat the oil with medium heat, and add the fish to the pan when the oil is hot enough but not smoke. Make sure the fish pieces are laid one by one, and one layer only. Turn the fish around when the one side is at light gold brown, cook for another 2-3 minutes. Take the fish out, and leave the oil in the pan, add the ingredients 8-11 to the pan, cook for about 30 seconds, add the fish back to pan, slightly mix everything in the pan for about a minute. Transfer the fish to a serving plate.