from finecooking.com
1/2 C + 2 tsp. cornstarch
2 Tbs. rice vinegar, more to taste
3/4 C low-salt canned chicken broth
1.5 Tbs. soy sauce
1 Tbs. Ketchup
1.5 lbs Thick Cod fillets, cut into 4 equal pieces
Kosher salt and freshly ground pepper
2 eggs, beaten
3 Tbs. canola or peanut oil
6 dried Thai Chiles or other small chiles
4 Scallions, thinly sliced, white and green parts separated.
1.5 Tbs. minced ginger
In a small bowl, mix 2 tsp. cornstarch with the 2 Tbs. vinegar. Add the broth, soy sauce, and ketchup. Season fish with 1/2 tsp. salt and pepper.
Spread the remaining 1/2c cornstarch on a plate, and put the eggs in a wide bowl. Dredge the fish in cornstarch. Heat 2 Tbs. of the oil in a 12-inch nonstick fry pan over medium-high heat until simmering hot. Soak the fish in the egg for a couple of seconds, then add to the pan. Cook, flip after 3 mins., until the fish is browned and little firm to the touch, about 5 mins. total. Transfer to a large plate.
Add the remaining 1 Tbs. oil to the pan, then add the chiles, white parts of the scallions, and ginger. Cook, until the scallions become translucent and browned in places, about 2 minutes. Give the cornstarch mixture a quick and then pour it into the pan. It should come to a boil and thicken quickly.
Reduce the heat to medium-low, return fish to the pan, and flip it a couple of times to coat it in the sauce. Cover the pan, leaving the lid slightly ajar and cook until the fish is coooked through and starting to flake, 3-5 mins. Taste the sauce for salt and vinegar and add more to taste, Serve immediately with the sauce spooned over the fish and sprinkled with scallion greens.
