Instructions: Remember, stir-frying is a quick-cooking method over high heat. It is imperative that the vegetables will be tender-crisp, not mushy, and the fish be thoroughly cooked, yet firm. This is the reason for the two-step process of doing the fish and veggies separately. Keep all your ingredients close at hand when you begin stir-frying.

In a bowl, combine the garlic, 1 tablespoon of the oil, 1 tablespoon of the soy sauce, the black pepper, chili powder, cumin, coriander and 1 teaspoon of the corn starch. Stir to combine. Add the fish, toss to coat, and refrigerate for 15 minutes.

While the fish marinates, combine the remaining soy sauce, corn starch, water and wine and keep next to the stove.

When the fish has marinated, heat the remaining 2 tablespoons of oil in a wok or large skillet over medium-high heat just to the smoking point. Add all the vegetables and stir-fry quickly for two minutes - dont over-cook. Remove veggies with a slotted spoon to a nearby plate.

Add the marinated fish to the hot wok (add more oil if necessary) and stir-fry for one to two minutes or until the fish strips curl up and opaque - dont over-cook. Stir in the wine/water mixture, return the veggies to the wok and cook and stir constantly until the sauce thickens. Be careful not to break up the fish. Serve over steamed white rice.

This recipe yields 4 servings.

Comments: Yellow perch really is a good-eating fish, especially in the winter. The flesh is sweet, firm, not oily, and lends itself to a variety of recipes calling for white fish. Try this recipe and see what I mean.

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