Instructions: Stir the chicken stock, black vinegar, rice wine, soy sauces, sugar, salt and pepper together in a small bowl.

For the Dish: If using fish tails, butterfly them: Lay the tail flat on a cutting board. With a thin knife, make a cut from one side of the fish through to the backbone, resting the knife on the top of the bones as you work. Lift up the flap of fish you just cut to get a better view, and continue the cut along the top of the bones and through to the other side. Repeat with the meat on the other side of the tail. Discard the tail bone or reserve it for making fish stock.

Dust the steaks or tails lightly with the cornstarch. Pour enough vegetable oil into a wok to fill 3 inches. Heat over medium heat to 350 degrees. Carefully lower the fish into the hot oil. Cook until fish is golden brown, about 2 to 3 minutes. Remove with a slotted spoon and drain. Turn off the heat and ladle all but 2 tablespoons of the oil into a heatproof container.

Heat the oil remaining in the wok over high heat until hot. Add 2 of the chopped green onions and the ginger and cook until fragrant, about 20 seconds. Set the fried fish into the wok and pour in the seasonings. Bring to a boil, then adjust the heat to simmering. Cook, turning the fish once, until the fish is cooked through and the sauce is reduced to a glaze, 5 to 6 minutes.

Transfer the fish onto a serving platter, spoon the sauce over it and scatter the remaining green onion over the sauce. Serve with a bowl of steamed rice.

This recipe yields 4 servings.

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.