Fish Fillets In Wine Sauce

• 2 pounds fish fillets preferably Nile perch
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup dry white wine or any wine
• 3/4 cup flour
• 2 eggs beaten
• 1/2 cup vegetable oil
• 1 garlic cloves minced
• 1 scallions minced
• 2 teaspoons ginger minced fresh or dry
• 1/2 cup chicken broth pareve
• 2 tablespoons soy sauce
• 2 teaspoons corn starch
• 2 teaspoons sesame oil Asian, or whatever you have

1. Remove any small bones from fish. Cut fillets into 2 x 3 inch pieces. Season with salt and pepper. Sprinkle 2 tablespoons wine over fish. Let stand 10 minutes.
2. Pour half of flour onto a plate. Dip fish pieces in flour, shake off excess, and dip in egg. Coat again with remaining flour.
3. In a large skillet, heat 3 tablespoons vegetable oil over medium-high heat.
4. Add half of fish and cook, turning once, until golden on both sides and just opaque throughout, 3 to 4 minutes. Do not crowd pan. Remove to a plate lined with paper towels. Repeat, adding more oil, until all fish is cooked. Pour out oil and wipe wok with paper towelsReturn wok to high heat. Add 1 tablespoon oil, garlic, scallion, and ginger and stir-fry until aromatic, about 10 seconds. Add remaining wine, broth, and soy sauce. Simmer 5 minutes.
5. In a small bowl, dissolve cornstarch in 1 tablespoon cold water and add to wok. Bring to a boil and cook, stirring, until sauce thickens, about 1 minute.
6. Add sesame oil, then gently slide fish pieces into wok. Simmer gently until fish is heated through, 1 to 2 minutes. Serve at once.

fish, salt, pepper, white wine, flour, eggs, vegetable oil, garlic, scallions, ginger, chicken broth pareve, soy sauce, corn starch, sesame oil asian

Taken from www.yummly.com/recipe/Fish-Fillets-In-Wine-Sauce-1655968 (may not work)