Rice Wine-Steeped Fish

Rice Wine-Steeped Fish

Ingredients:
rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic
soy sauce made from soy (tamari)
spices, pepper, black
salt, table
sugars, granulated
cornstarch
water, bottled, generic
fish, cod, atlantic, raw
oil, sesame, salad or cooking
onions, spring or scallions (includes tops and bulb), raw

Directions:
Bring the rice wine, water, soy sauce, pepper, 1 tsp of the salt, and the sugar to a boil in a skillet.
Reduce the liquid over high heat to about half its original volume, add the cornstarch mixture, and cook for 30 seconds.
While the sauce is reducing, rub the fish fillets with the remaining 1 tsp salt and the toasted sesame oil and set aside.
Add the fish fillets to the liquid and simmer gently for 2 minutes.
Take it off the heat and let sit for another 5 minutes, covered.
Transfer the fish fillets to a serving platter, pour the sauce over them, and sprinkle with the green onions.