Beer Fish

• 1 Tablespoon Peanut Oil
• 3-58 ounces, weight Firm White Fish, Skin On
• 1/4 teaspoons Salt
• 2 cloves Garlic, Crushed
• 1 whole 2 Inch Piece Ginger, Cut Into Matchsticks
• 1/2 whole Red Pepper, Sliced
• 1/2 whole Green Pepper, Sliced
• 1 whole Small Tomato, Cut Into 8 Sections
• 1 teaspoon Oyster Sauce
• 1 Tablespoon Soy Sauce
• 4 ounces, fluid Light Beer
• 2 whole Green Onions, Cut Into 1 Inch Sections

1. Heat wok over high heat until smoking.
2. Reduce heat to low and add oil.
3. Add fish skin side down and increase heat to medium-high.
4. Add salt on top of fish.
5. Cook until skin side is browned and crispy.
6. Add garlic and ginger and flip fish over.
7. Use the lid as a cover to prevent oil from splattering.
8. Add peppers and tomatoes and lightly mix, without breaking up the fish into smaller pieces.
9. Cover and let cook for a couple minutes.
10. Add oyster sauce, soy sauce, and beer.
11. Cover and cook 5 minutes or until fish is cooked through.
12. Sprinkle with green onions and serve.

peanut oil, white fish, salt, garlic, ginger, red pepper, green pepper, tomato, oyster sauce, soy sauce, green onions

Taken from tastykitchen.com/recipes/main-courses/beer-fish/ (may not work)