small hot chiles, seeded, cored and finely minced*
2
cloves garlic, minced
Directions
In small bowl, combine chicken broth, soy sauce, vinegar and chili sauce. Blend in 1 teaspoon of the cornstarch; set aside.
Place remaining 1/4 cup of the cornstarch in shallow dish. Sprinkle fish with garlic pepper and dip in cornstarch to coat.
Heat oil in large nonstick skillet over medium-high heat. When oil is hot, add fillets; cook 3 minutes. Turn fish and cook 2 minutes more to sear. Remove fish to platter.
Using same skillet, add onion, ginger, chiles and garlic to heat; cook 30 seconds on high. Reduce heat to medium and stir in broth mixture. Cook and stir until mixture begins to thicken. Return fish to skillet, spooning sauce over fish to coat. Cover and cook 3 to 5 minutes more or until fish flakes with fork. Serve fish with sauce.
*Use caution when handling hot peppers. Wear disposable gloves or wash hands thoroughly in hot, soapy water.
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