Instructions: Combine the sauce ingredients in a small bowl; set aside. Cut the fish into serving-size pieces. Lightly score the fish on both sides with shallow diagonal cuts 1/2-inch apart. Score again at an angle to the first cuts, making a diamond pattern.

Combine the cornstarch, salt, and pepper in a shallow bowl. Lightly beat the egg in another shallow bowl. Dip each piece of fish in the egg, drain briefly, then dredge in the cornstarch mixture; shake off the excess.

Place a wok or wide frying pan over medium-high heat until hot. Add 2 tablespoons of the vegetable oil, swirling to coat the sides. Add the fish and cook for 3 minutes, turn, and add 2 more teaspoons of oil. Continue cooking until the fish is golden brown and the center is opaque, 3 to 4 more minutes. Transfer the fish to a platter, cover loosely, and keep warm.

Wipe the wok clean and turn the heat to high. Add the remaining teaspoon of oil, swirling to coat the sides. Add the garlic and ginger and cook, stirring, until fragrant, about 10 seconds. Stir in the sauce and cook, stirring, until it boils and thickens. Pour the sauce over the fish.

This recipe yields 4 servings.

Tip: Dont coat the fish too much ahead of time. Doing it at the last minute ensures a crisp crust.

Comments: Other than steaming Cantonese style, this is my favorite way of preparing fish. Lightly coated with a cornstarch batter and pan-fried in a wok, fish fillets or steaks come out crisp outside and meltingly tender inside, ready to receive the pungent sauce.

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