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Fin Fish Tails

Fish and Seafood

Fin Fish Tails
2 fish tails, scales discarded, each cut in half the long way, discarding the bones
3 Tablespoons vegetable oil
2 cloves fresh garlic, peeled and smashed
5 fresh whole ginger slices
1 teaspoon sugar
1 Tablespoon Chinese rice wine
2 teaspoons of cornstarch mixed with one Tablespoon cold water
½ teaspoon Chinese white vinegar
1 teaspoon sesame oil
3 Tablespoons thin soy sauce
1 scallion cut into one-inch pieces

1. Heat wok, add the vegetable oil, then brown the garlic and ginger pieces for one minute.
2. Next, add fish tailpieces, skin side down and fry for one minute, then add the soy sauce, sugar, and the rice wine, cover, and simmer ten minutes.
3. Uncover, add the cornstarch mixture after just stirring it, then add the vinegar, sesame oil, and the soy sauce, and stir gently for one minute.
4. Put scallions on top of the fish tail pieces, put fish tail and the sauce on a pre-heated platter, and serve.

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