Beer Fish

• 6 ounces, weight Salmon Or White Fish, Skin On Or Not
• 1/2 teaspoons Salt And Pepper, Each
• 2 Tablespoons Corn Or Peanut Oil
• 1/2 whole Tomato, Cut Into Wedges
• 1/2 Green Bell Pepper, Cut Into Thin Strips
• 1/2 Red Bell Pepper, Cut Into Strips
• 1 Tablespoon Ginger, Fresh And Sliced Very Thin
• 2 cloves Garlic, Crushed
• 1 Tablespoon Soy Sauce
• 1/2 cups Beer, Or Up To Double The Amount If You Would Like More Gravy
• Sliced Garden Onions, For Garnish

1. 1.
2. Prepare all ingredients first and set them beside your wok.
3. Sprinkle the fish with salt and pepper.
4. 2.
5. Heat your wok on high heat.
6. Then add the oil.
7. Sear the fish on the meat side (if your fish has a skin).
8. When its lightly browned and cooked half way through, flip it over.
9. (Watch the side to see the color change as it cooks, so you can see when its cooked halfway through.)
10. 3.
11. Place the tomato, peppers, fresh ginger slices and garlic on top of the fish.
12. Then pour the soy sauce and beer over the top of that.
13. 4.
14. Put the cover on the wok and set a timer for 5 minutes.
15. (You are still cooking on high heat.)
16. 5.
17. Remove the lid and transfer the fish and vegetables to a large bowl.
18. In most cases, there should be a thick gravy underneath.
19. If its a little thin, just cook it by itself for a minute or two on high heat to thicken it.
20. Watch it because it will thicken very quickly!
21. Spoon this gravy over the top of the fish and garnish with the sliced garden onions.
22. Serve immediately.

salmon, salt, peanut oil, tomato, green bell pepper, red bell pepper, ginger, garlic, soy sauce, if, garden onions

Taken from tastykitchen.com/recipes/main-courses/beer-fish-2/ (may not work)