INGREDIENTS
One ½ to ¾ lb. bluefish fillet, skinned and cut into 1-inch chunks
Cornmeal for dredging
¼ lb. bay scallops
¼ cup peanut oil
1 cup snow peas or snap peas, trimmed
2 TBSP. soy sauce
Salt to taste
2 TBSP. sherry
1 TBSP. rice or white wine vinegar
1 tsp. sesame oil
DIRECTIONS
Preheat a wok or 12-inch skillet over medium heat.
Dredge the bluefish chunks in the cornmeal, shake them to remove excess.
Repeat the process with the scallops, keeping the fish separate.
Add the oil to the wok, then raise the heat to high.
When it smokes, stir-fry the peas for 30 seconds and remove from pan.
Place the bluefish in the wok or skillet, stirring 3 to 4 minutes.
Add the scallops and stir-fry quickly.
Add the soy sauce, salt, sherry and vinegar and stir.
Return the snow peas to the wok, stir; remove from heat.
Sprinkle with the sesame oil and serve.
Serves 2.
