Fish With Cabbage
|Pike/Sea bass fillets||1 Pound|
|Cold water||1 Tablespoon|
|Vegetable oil||3 Tablespoon|
|Garlic||2 Clove (10 gm)|
|Green cabbage head||1 Pound|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Chili sauce||1⁄2 Cup (8 tbs)|
|Red pepper sauce||1 Teaspoon|
Cut fish fillets into strips, 2x1 inch.
Toss fish, 1 tablespoon oil, 1 teaspoon cornstarch, the soy sauce, salt and pepper.
Cover and refrigerate 30 minutes.
Mix 1 tablespoon cornstarch and the cold water.
Heat 3 tablespoons oil in 12-inch skillet or wok over high heat until hot.
Add fish and garlic; cook and stir until fish turns white, about 3 minutes.
Add cabbage; cook and stir 3 minutes.
Stir in chicken broth, chili sauce and pepper sauce; heat to boiling.
Stir in cornstarch mixture; cook and stir 1 minute.
Stir in onions.