Red-cooking is a Chinese method of braising in a soy sauce-based liquid.

　　Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　1 1/2 tablespoons soy sauce

　　1 tablespoon Scotch or medium-dry Sherry

　　1 teaspoon minced peeled fresh gingerroot

　　1/2 teaspoon sugar

　　1 tablespoon cornstarch

　　1/4 teaspoon aniseed, crushed with a rolling pin

　　1/8 teaspoon cinnamon

　　3/4 cup water

　　two 1/2-pound black bass, snapper, or other white fish fillets with skin

　　1 tablespoon vegetable oil

　　1 scallion, minced

　　

Step 1

In a small saucepan whisk together the soy sauce, the Scotch, the gingerroot, the sugar, 1/2 teaspoon of the cornstarch, the aniseed, the cinnamon, and the water, bring the mixture to a boil, whisking, and simmer it, covered, for 5 minutes.

　　

Step 2

While the sauce is simmering, pat the fillets dry between paper towels and rub both sides with the remaining 2 1/2 teaspoons cornstarch, shaking off the excess. In a large non-stick skillet heat the oil over moderately high heat until it just begins to smoke, add the fillets, skin sides down, and sear them, pressing them with a metal spatula to flatten them, for 4 minutes. Turn the fillets, strain the soy sauce mixture through a fine sieve into the skillet, and simmer the mixture for 3 minutes, or until the fish just flakes. Transfer the fillets, skin sides up, with a slotted spatula to plates and simmer the sauce, stirring, for 1 minute, or until it is thickened slightly. Spoon the sauce around the fillets and sprinkle the fillets with the scallion.