Brought to us by John
1 & 1/2 cup plus 6 tsp. cornstarch
6 Tbs. rice vinegar, more to taste
2 & 1/8 cup low-salt canned chicken broth
4-1/2 Tbs. soy sauce
3 Tbs. ketchup
4-1/2 lb. thick cod fillets (“cod loins”), cut into 4 uniform pieces
Kosher salt and freshly ground black pepper
6 eggs, beaten
9 Tbs. canola or peanut oil
30 dried Thai chiles or other small whole chiles
12 scallions, thinly sliced, white and green parts separated
4-1/2 Tbs. minced ginger
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In a small bowl, mix the 2 tsp. cornstarch with the 2 Tbs. vinegar, then add the broth, soy sauce, and ketchup.
Season the fish with 1/2 tsp. salt and 1/2 tsp. black pepper.
Spread the remaining 1/2 cup of the cornstarch on a plate, and put the eggs in a wide bowl.
Dredge the fish in the cornstarch.
Heat 2 Tbs. of the oil in a 12-inch nonstick pan over medium-high heat until shimmering hot.
Soak the fish in the egg for a couple of seconds, then add to the pan.
Cook, flipping after 3 min., until the fish is browned and a little firm to the touch, about 5 minutes total (it should not be cooked all the way through). Transfer the fish to a large plate.
Add the remaining 1 Tbs. oil to the pan, then add the chiles, white parts of the scallions, and ginger. Cook, stirring, until the scallions become translucent and browned in places, about 2 min.
Give the cornstarch mixture a quick stir and then pour it into the pan. It should come to a boil and thicken quickly. Reduce the heat to medium-low, return the fish to the pan, and flip it a couple of times to coat it in the sauce.
Cover the pan, leaving the lid slightly ajar, and cook until the fish is just cooked through and starting to flake, 3 to 5 min. Taste the sauce for salt and vinegar and add more to taste.
Serve immediately with the sauce spooned over the fish and sprinkled with scallion greens.
Serves 12
Source: Finecooking.com
