Braised Chinese-Style Fish

• 2 1 1/2-pound sea bass, cleaned and left whole
• 3 tablespoons cornstarch
• 4 tablespoons cooking oil
• 1 cup snow-pea pods
• 1 cup thinly sliced fresh shiitake mushrooms
• 1/2 cup sliced water chestnuts
• 1/4 cup dry sherry
• 1 tablespoon soy sauce
• 1/4 cup water
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 teaspoon chopped fresh ginger
• 1 cup chopped scallions

1. Rinse and dry the fish.
2. Coat with the cornstarch.
3. Heat oil in a large skillet with a cover and brown the fish in the oil on both sides.
4. Lower heat.
5. Add the pea pods, mushrooms and water chestnuts.
6. Combine the sherry, soy sauce, water, salt, sugar and ginger and pour over fish.
7. Cover and simmer about 15 minutes.
8. Remove fish to a warm platter.
9. Drain the vegetables and spread them over and around the fish.
10. Continue to cook the sauce until it is thickened slightly, stir in the scallions, pour over the fish and serve.

bass, cornstarch, cooking oil, snowpea pods, shiitake mushrooms, water chestnuts, sherry, soy sauce, water, salt, sugar, fresh ginger, scallions

Taken from cooking.nytimes.com/recipes/2727 (may not work)