Chef John shows us yet another way to cook up those tasty fish.  This is different than most fish recipe's, but you might be pleasantly surprised.  Here's how you make it.

Ingredients:

• 3 cups fish fillets, sliced into finger sized pieces, skin on
• 1 cup onions, sliced 1/4"
• 1 cup carrots, sliced 1/4"
• 1 cup celery, sliced 1/4" thick on the bias
• 1 cup red pepper, sliced 1/4" thick, 3"long
• 1 cup fresh mushrooms, sliced 1/4"
• 1 1/2 tbsp. vegetable oil or saffron oil
• 1 Tbsp. cornstarch
• 1 Tbsp. soy sauce
• 1 tsp. fresh ginger root, minced fine
• 2 cups chicken stock, fish stock or clam broth
• 4 cups cooked white rice

Directions:

Peel and cut vegetables.  In a wok or heavy saute pan heat oil until smoke hot.  Add vegetables and cook for 3 minutes turning gently to keep from burning.  Combine cornstarch, soy sauce, fresh ginger and chicken stock.  Add to vegetables and bring to a simmer.  Add fish, tossing gently and cook until fish is tender and sauce is clear.  Remove and serve over white rice.

Extra Tips

• Firmer fish fillets work best  (bass)
• leaving skin on fillets helps keep the fish pieces intact
• The vegetables look and cook best if sliced chinese style or on the bias
• This is an easy campfire dish when made in a heavy iron pan.  The hotter the fire the better