Fish with fragrant sauce

You can use any kind of white fish fillets. You can also cook a whole fish, which looks more spectacular.

Ingredients
700g white fish fillet
½ teaspoon of salt
3-4 tablespoons of Riso Scotti Rice Oil
2 tablespoons of soy beans sauce and green onion, from the pack
1 teaspoon of chili pepper sauce or paste
2 cm ginger piece, finely chopped
2 cloves of garlic, finely chopped
1 green onion, chopped, the white part separated from the green one
1 tablespoon of soy sauce
1 tablespoon of rice wine (or white wine, semi-dry)
150 ml fish, chicken or vegetable stock, or even water
1 teaspoon of rice vinegar (or white wine vinegar)
1 teaspoon of brown sesame oil
Fresh coriander leaves (or parsley), for garnishing
Riso Scotti Bob cu Bob Mare Rice, boiled

Instructions
Wash the fish and remove the excess water with paper towels. Rub it with salt on both sides.
Heat the oil in a wok or large pan and fry the fish for 4 minutes, turning it only once, until it gets evenly crispy. Move the fish to one side of the wok and add the soy beans and green onion sauce, chili pepper paste, ginger, garlic and the white part of the green onion. Fry rapidly at high heat, stirring frequently, for 20 seconds, or until the aromas start to expand. Add the soy sauce, wine, stock and sugar; stir. Put the fish into the middle of the wok and bring to boil. Lower the heat a little and cook the fish, covered, for 5 minutes.
Put the fish carefully on a plate. Thicken the rest of the sauce from the wok with the starch and add the green part of the onion and the sesame oil. Pour the sauce on top of the fish. Serve hot.

For some time now, you can find in supermarkets a wide range of Asian products, packed in colorful, shiny packs. The soy beans and green onion sauce is one of them.

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