Swordfish, Sugar Snap Peas

1 lb swordfish fillets, about 3/4 in. thick, cut into
3/4-inch chunks
1 teaspoon minced, peeled fresh ginger
4 tablespoons peanut or vegetable oil
1/4 lb. sugar snap peas
2 green onions, including tender green tops, finely
chopped
2 small carrots, cut into thin strips 2 inches long,
1/4 inch wide

Sauce:
1 cup fresh lime juice
1 clove garlic, minced
1 tablespoon finely chopped fresh cilantro
1/4 teaspoon salt
2 teaspoons lemon or lime marmalade
dash of chili oil

Marinade:
1 teaspoon minced, peeled fresh ginger
1 teaspoon sake
2 teaspoons soy sauce
1 tablespoon cornstarch

Sauce, combine lime, garlic, cilantro, chili oil, lemon or lime marmalade
and salt in a small bowl and stir to mix well. Set aside. For marinade,
combine the egg white, sake, soy sauce and cornstarch in a large bowl and
stir to dissolve the cornstarch. Add fish pieces; toss gently to coat. Set
aside. In a wok or frying pan, over med. heat, warm 2 Tbsps. of the oil,
coating the bottom and sides of the pan. When the oil is very hot, but not
quite smoking, add the green onions, ginger, peas and carrots and stir and
toss every 15 to 20 seconds, until vegetables are tender and crisp, 2 to 3
minutes. Be sure to distribute the fish evenly in the pan so it comes into
max contact with the heat and cooks evenly. Return the veg to the pan and
stir and toss gently once or twice, cooking for about 30 seconds. Quickly
stir the reserved sauce and add it to the pan. Stir and toss to combine
and heat through, about 1 minute longer. Taste and adjust the seasonings.
Serve immediately.


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/