INGREDIENTS
1 lb. fresh tautog, skin removed and cut into 1 1/2-inch pieces
1/2 cup fresh orange juice
1 tsp. sesame oil
1 1/2 TBSP. canola oil, divided
1 tsp. soy sauce
1 clove garlic, minced
1 cup of water chestnuts, sliced
1 shallot, minced
1 carrot, chopped or cut
1 red pepper, chopped
1 cup celery, sliced
Fresh string beans
2 tsp. corn starch
1 tsp. rice vinegar
Chopped scallions for garnish
2 cups hot, cooked rice
Salt
DIRECTIONS
Place fish in saltwater and let it soak for 30 minutes.
Wash well, then rinse and pat dry with paper towels.
Heat 1 TBSP. canola oil in a wok or heavy skillet over medium high heat.
Add fish and stir-fry gently until opaque, about 2 to 3 minutes.
Remove fish from skillet and set aside.
Add remaining 1/2 TBSP. canola oil and stir-fry garlic and shallot 1 minute.
Add red pepper, celery, string beans, carrot and water chestnuts.
Cover pan and steam 2 minutes.
Combine orange juice, cornstarch, sesame oil, rice vinegar and soy sauce in a separate dish.
Add mixture to pan and cook until sauce thickens, about 1 minute.
Add fish back to pan and cook for 1 minute.
Place everything on a platter. You can garnish with chopped scallions.
