Fish in Red Hot Oil

1/2 pound thin-sliced sea bass

1/2 tablespoon cooking wine

1/4 teaspoon salt

1/2 teaspoon cornstarch

1 tablespoon water

Oil

1/4 teaspoon ground hot pepper (spicy)

2-3 slices ginger, julienne

1 green onion, cut to half, width-wise, then into 2-inch lengths

Cut fish into thin slices.

Combine cooking wine, salt, corn starch and water in a container; add fish and marinate 10-15 minutes.

Heat 2 tablespoons oil in a wok or pan, add ground hot pepper, stir and cook for 2 minutes or until spicy flavor comes out. Set aside and let cool.

Heat 2 cups water to boiling in a wok. Add fish slices into the hot water and cook for 2 minutes or until done. Remove fish slices to a serving plate to cool.

Pour red hot oil sauce over cooled fish.

Serves two.

"Ying's Chinese Cookbook, Authentic but Simple" by Ying Stoller