Mongolian Fish

The Mongolian cuisine is associated with fat and meats because Mongolians live in a cold climate and they need fat to keep warm. They are close to China, so most of their recipes are influenced by the Chinese cuisine. I love Mongolian beef and Mongolian chicken served in Chinese restaurants. I got the inspiration for my recipe from the PF Chang Mongolian beef dish. It seems the sauce is simple enough to create at home and should go well with other things besides beef. For a healthier recipe I made this one with fish.

Ingredients:
Two 8 oz firm fish fillets, cut into big chunks (cod, tuna, or tilapia)
2 garlic cloves, minced
2 tsp fresh ginger, chopped
1/2 cup white onions, sliced
2 green onions, chopped
2 tbs cornstarch
2 tbs peanut oil
Sauce ingredients:
1/2 cup chicken broth
2 tbs soy sauce
1/4 tsp salt
1 tsp hoisin sauce
1 tsp Balsamic vinegar
1 tsp pepper flakes
2 tsp sugar or honey
2 tsp cornstarch

Garnish with chopped cilantro and toasted sesame seeds

Directions:
In a mixing bowl, combine the sauce ingredients and set aside.
Roll fish in cornstarch and set aside.
In a wok over high heat, add oil. Swirl the wok, add fish, and cook until golden brown. Add ginger, garlic, and white onions. Cook until fragrant (about 1 minute). Add the green onions and the sauce. Cook until the sauce has thickened. Serve on a plate and sprinkle with sesame seeds and cilantro.