West Lake Tilapia

• 1 fresh whole tilapia (1-1/4 lb./565 g) cleaned
• 2 Tbsp. Chinese Shao Hsing rice cooking wine
• 1 piece (1 inch) gingerroot, smashed
• 1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
• 2 Tbsp. reduced-sodium soy sauce
• 1 Tbsp. brown sugar
• 2 tsp. corn starch
• 2 tsp. water
• 1 Tbsp. chopped fresh Chinese chives

1. Rinse fish with cold water; pat dry with paper towel.
2. Use sharp knife to make 3 diagonal cuts in flesh on each side of fish.
3. Fill wok 2/3 full with water.
4. Add cooking wine and ginger; stir.
5. Bring just to simmer on medium-low heat.
6. Add fish.
7. (Water should completely cover fish.)
8. Cook 8 to 10 min.
9. or until fish flakes easily with fork.
10. Use slotted spoon to transfer fish to platter.
11. Pat dry with additional paper towel.
12. Cover to keep warm.
13. Discard ginger and all but 1/2 cup cooking water from wok.
14. Add dressing, soy sauce and sugar to wok; stir.
15. Bring to boil on medium heat, stirring constantly; cook and stir 1 min.
16. or until sugar is dissolved.
17. Mix corn starch and water until well blended.
18. Add to ingredients in wok; cook and stir 1 min.
19. or until sauce is slightly thickened.
20. Spoon over fish; top with chives.

tilapia, hsing rice cooking wine, gingerroot, olive oil, soy sauce, brown sugar, corn starch, water, fresh chinese chives

Taken from www.kraftrecipes.com/recipes/west-lake-tilapia-131061.aspx (may not work)