Instructions: Slice the ginger into paper thin rounds. Slice the rounds into narrow strips. Rinse and dry the fish. Make 3 slices, 3 inches long on each side in the skin of the fish.

In a large heavy-bottomed skillet or wok, heat the oil. Add the ginger, scallions, and red pepper flakes and stir-fry for 1 minute.

Place the fish in the pan along with the soy sauce and chicken broth. Bring the broth to a simmer, baste the fish, and cover. After 8 minutes, slip a large spatula under the fish and turn, baste, and braise it for 5 to 7 minutes more, or until fish is cooked but still moist.

Carefully transfer the fish with a large spatula to a lipped platter, cover and keep in a warm place. Combine the dissolved cornstarch with the braising liquid and cook over high heat for 1 minute, just until the sauce starts to thicken. Pour the sauce over the fish and serve.

This recipe yields 4 servings as part of a banquet.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.