Serves 2 -4

Ginger and green onion are great t add to any seafood dish to remove any fishy smell.

Need

• 1 pound fish fillets
• ½ teaspoon salt
• 1 egg white
• 1 tablespoon Chinese rice wine or dry sherry
• 3 teaspoons cornstarch divided
• 1/3 cup pus 4 teaspoons water divided
• 4 ½ teaspoons oyster sauce
• 1 teaspoon dark soy sauce
• 3 tablespoons vegetable or peanut oil, divided
• 2 thin slices of ginger
• 1 teaspoon minced ginger
• ½ teaspoon ginger
• 1 green onion, finely chopped
• ¼ pound fresh mushrooms thinly sliced.
• ¼ teaspoon black pepper, optional

Cut the fish fillets into 1 ½ to 2 inch squares that are about ½ inch thick. Place the fish cubes in a bowl and add the salt, egg white, rice wine or sherry, and 2 teaspoons cornstarch. Marinate the fish for 15 minutes.
Combine a 1/3 cup water, oyster sauce, and dark soy sauce in a bowl. In a separate bowl, dissolve 1 teaspoon cornstarch into 4 teaspoons water.
Heat a wok or skillet over medium high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add the sliced ginger. Let brown for 2-3 minutes and remove from the pan. Add the minced ginger, stir fry for 10 seconds and then add the fish. Let the fish sit in the pan briefly, then gently stir fry the fish cubes until they turn white and are firm. Remove the fish and drain in a colander or on paper towels.
Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the garlic and the green onion, stir fry for 10 seconds, then add the mushrooms. Stir fry the mushrooms for 2 minutes or until they begin to darken. Sprinkle ¼ teaspoon black pepper over the mushrooms while stir frying if desired.
Push the mushrooms to the sides of the pan. Add the sauce in the middle of the pan and bring to a boil. Add the cornstarch and the water mixture into the sauce, stirring quickly to thicken. When the sauce has thickened, add the fish back into the pan. Stir fry for another minute to mix everything together. Taste and adjust seasoning if desired. Serve hot

This Recipe will yield 1 cup of simple sweet and source sauce!

This may also be used as a dipping sauce, to use as a dipping sauce, bring the ingredients to a boil in a medium saucepan over low heat, stirring constantly.

Here is what You Need:

• ¼ cup granulated sugar
• ¼ cup vinegar
• 2 tablespoons ketchup
• ¾ cup water
• 1 tablespoon cornstarch

How to make  Simple sweet and sour sauce

Combine the sugar, ketchup, and water in a medium bowl. Whisk in the cornstarch. Use as called for in the stir fry recipe that you are using. Stir the sauce before adding to the stir-fry to bring up any cornstarch that has settled on the bottom. If not using immediately, stir in a sealed container in the refrigerator (use within 3-4 days).

This sauce is excellent with oily fish such a bluefish and mackerel, and is especially good on broiled or grilled fish.

What You Need:

• 2 tablespoons prepared mustard with seeds
• ¾ a cup heavy cream
• 1 tablespoon minced fresh parsley
• 1 heaping teaspoon minced fresh chives
• Salt and freshly ground black pepper to taste

How to make Mustard seed Sauce

In a small stainless steel saucepan combine the mustard and cream. Simmer for 5 minutes over a low heat. Stir in the parsley and chives and season with salt and pepper. Serve immediately.

No mayonnaise tastes quite as good as the homemade kind. Homemade mayonnaise can enhance the flavor of many sauces as well as any meal. Be sure to use good quality oil and vinegar for mayonnaise in order for the flavors to shine through.

What You Need:

• 2 egg yolks
• 1 heaping teaspoon Dijon mustard
• 1 tablespoon good-quality red or white wine vinegar or fresh lemon juice
• ¼ teaspoon salt
• 1/8 teaspoon freshly ground white pepper
• 1 to 1 ¼ cups good quality oil

How to make Homemade Mayonnaise

In a large bowl, whisk all of the ingredients except the oil together.
Add the oil in a very fine stream, whisking all the while. As the mayonnaise begins to thicken, increase the flow of the oil. If the oil gets ahead of you and the mayonnaise begins to separate, stop the flow of oil and just whisk for a moment until the sauce coalesces. Then resume adding the oil.
When the oil has been added or the mayonnaise is the desired thickness, adjust the seasonings. Mayonnaise will keep in the refrigerator for up to 2 weeks.

For many recipes a good fish stock is essential. It is also very easy to make. White fish bones and trimmings make the best stock. Ask the fishmonger for these whenever you buy fish; even if you cannot make the stock that day, you can free them for later use. To make about 1 liter you will need 1kg white fish bones and trimmings.

1. Was the fish heads thoroughly and remove the gills. Chop the heads and bones if necessary. Put them in a large saucepan.
2. Coarsely chop the white part of 1 leek ( or ½ fennel bulb) 1 onion and 1 celery stick. Ad these to the fish heads and bones in the pan.
3. Add 150 ml dry white wine. Toss in 6 white peppercorns and a bouquet garni, add 1 liter water.
4. Bring to a boil, lower the heat and simmer for 20 minutes (not more, or the flavor will become unpleasant). Strain through a muslin-lined sieve.

Tarter Sauce Version 1

Makes 1 ½ cup serving

What You Need

• 1 cup mayonnaise, preferably homemade
• 2 tablespoons capers, drained
• 4 pitted black olives, chopped
• 1 hard-cooked egg, chopped
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh chervil (optional)
• 2 teaspoons fresh lemon juice
• Salt and freshly ground pepper to taste

Mix all the ingredients well, season to taste, and serve.

Tarter Sauce Version 2

Makes 1 ½ cups

What You Need

• 1 cup mayonnaise, preferably homemade
• 4 to 5 small sour pickles (gherkins or cornichons), chopped
• 4 green olives with pimientos, chopped
• 1 tablespoon minced onion
• 1 teaspoon Dijon mustard
• 1 tablespoon minced fresh parsley
• 1 teaspoon minced fresh chives
• Salt and freshly ground pepper

Mix all the ingredients well, season to taste, and serve.