BATTER-FRIED FISH WITH GARLIC SAUCE

2 pounds Firm-fleshed scrod, haddock, bluefish, or monkfish fillets, cut into bite-sized pieces
2 tablespoons Cornstarch

2 each Eggs
1 cup Cold water
1 cup Flour
1 teaspoon Baking Powder
2 Garlic cloves, minced or pressed
1 tablespoon Tamari soy sauce
2 teaspoons Sesame seeds

4 Garlic cloves, minced or pressed
1 tablespoon Grated or minced peeled fresh ginger root
1 tablespoon Brown sugar
3 tablespoons Tamari soy sauce
1 teaspoon Rice wine or cider vinegar
3/4 cup Chinese vegetable stock
Pinch Cayenne
Pinch Ground black pepper

1 tablespoon Cornstarch dissolved in ¼ c vegetable stock or water

½ cup Chopped scallions

• Dust fish with cornstarch.
• Beat eggs and water.  Add flour and sesame seeds to make batter.
• Batter fish and deep fry.
• Stir fry veg and build sauce.  Add slurry.
• Sauce fish and garnish with scallions.

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