Stir-fried fish with fermented soy beans

For Denise:

2/3 lb fish meat, fillet or steak
1/2 T. cooking wine or sherry
2/3 t salt
1 T cornstarch
1/2 c oil
1/2 c onions, cut into bite-size pieces
2 T oil
1 T ginger root, chopped
1/4 T garlic cloves, chopped
1 T fermented soy beans (I use about 3-4 T)
1/2 c bell pepper, cut into bite-size pieces
1/3 t cooking wine or sherry
4 T water
1 t cornstarch
1/2 t sugar (I seldom use this)
1/3 t salt

Score the fillets lightly in criss-cross fashion, and then cut them into bite-sized pieces. Mix well with the wine & salt. (Follow ingredients in order they are posted.)

Heat the wok then add oil. When the oil is hot, put the fish in the wok. Stir-fry until the color changes and fish becomes opaque. (Don’t toss a lot or the fish will break up too much.) Then remove and drain. Remove the oil from the wok. Add 2 T oil; stir-fry the onions and chopped ginger, garlic and beans till they are fragrant. Add the pepper and cook a minute. Add the fish and remaining ingredients and toss lightly. Remove to a serving platter.

Good with any mild-tasting fish.