Instructions: 1. Bone fish and cut against the grain in 1/4-inch slices.

2. Blanch bean sprouts. Cut scallions in 1-inch sections. Mince ginger root.

3. Heat oil. Add salt, then ginger root, and stir-fry a few times. When oil is nearly smoking, add fish and stir-fry gently until half done (about 1 minute on each side). Remove fish.

4. Heat remaining oil. Add bean sprouts and stir-fry 1 minute. Add scallion sections and soy sauce; stir-fry a few times.

5. Add stock and bring to a boil. Return fish and cook, covered, over medium heat, until done (about 2 minutes).

6. Meanwhile blend cornstarch and cold water to a paste; then stir in to thicken sauce. Serve at once. VARIATION: In step 4, add with the bean sprouts and scallions 2 tablespoons Chinese preserved sweet pickle and 1 tablespoon preserved ginger, both shredded. Omit the soy sauce.

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