Sauteed Fish with Mango

any fresh local white fish! 6 ounces per person

2 tablespoons neutral vegetable oil

1 (1-inch piece) peeled ginger, grated on microplane

2 garlic cloves, grated on microplane

1 tablespoon light soy sauce

1 tablespoon dark soy sauce

1 tablespoon Chinese cooking wine

1 tablespoon sugar

1 tablespoon Chinese black vinegar

1 cup chicken stock or water

2 mangos, peeled and sliced

optional: mint, basil and cilantro leaves

In a large, heavy skillet, heat the oil over medium heat and cook the fish on one side until golden brown, remove the fish from the pan and set aside and continue to heat the same pan. Add the ginger and garlic stirring for 1 minute. Add all other ingredients just up to the chicken stock or water. Allow the sauce to simmer and begin to come together and thicken a little. Add the fish back into the pan and lower the heat to low. Cook the fish until it’s done, add the fresh mangos and top with the herbs if using.

Serve immediately.

Sauteed Fish with Mango

About The Author

Michelle Bernstein