I know that the Chinese New Year was yesterday, but I forgot I had this post lurking around waiting to be posted! This recipe is a family favorite, from a book that my mom bought my sister and I over the summer because she realized we didn't have copies of it. It is possibly now out of print, but available super cheap from Amazon.com - Mrs. Chiang's Szechwan Cookbook. I made this recipe for dinner with chicken last night, but the pictures are from when my dad made it with monkfish. It's the same recipe, the chicken just needs to cook a minute or two longer than fish.
Chinese "Red-cooked" Fish (or Chicken) - Hongshao Yupian
Modified from Mrs. Chiang's Szechwan Cookbook
1 lb fish fillets, we used monkfish but also good with cod or sea bass (or, use chicken), cut into large bite sized hunks
4 scallions, sliced in 1/2" lengths
1 T minced ginger
1 T sugar
1/2 t salt
2 T cornstarch
3 T GF soy sauce
1 T Chinese cooking wine
1 t sesame oil
6-8 cloves garlic, minced
1 head broccoli, cut into florets and stems cut into bite-sized slices
1 bell pepper, cut into 3/4" cubes (roughly)
6 T peanut oil
1 T chili garlic sauce
1 T rice vinegar
3 T water or stock
Combine the fish, scallions, ginger, sugar, salt, cornstarch, soy sauce, cooking wine, sesame oil and garlic in a large bowl. Set aside and let marinate for 15 minutes (or longer). Steam the broccoli for 3-4 minutes, until half cooked.
Heat the peanut oil in a wok (or large pan) over high heat until just starting to smoke. Add the chili garlic sauce and cook 30 seconds. Add the fish and cook, stirring occasionally for 2-3 minutes (longer if you're using chicken), then add the broccoli and bell pepper. Next add the rice vinegar and cook another 30 seconds. Add the water or stock, stir-fry for another 30 seconds, then cover and cook another 2 minutes. Serve over rice, immediately.