Ingredients:

• 1 pound salmon cut into 4 equal pieces
• 1 head garlic peeled
• 2 green onion chopped
• 1 tbsp minced ginger
• 2 green chilis seeded and thinly sliced
• 1 red chili seeded and thinly sliced
• 3 tbsp vegetable oil
• 2 tbsp Chinkiang vinegar
• 1 tbsp soy sauce
• 2 tsp brown sugar
• 1 tbsp Shaohsing cook wine

Instructions:

• Place the pan over high heat put in vegetable oil.
• Place the salmon in the pan to fry once the oil gets hot.
• When one side is golden, turn the salmon over to fry the other side.
• Add garlic into the pan.
• When the garlic and both sides of the salmon become golden, add green onion and ginger, cooking wine, vinegar, soysauce and sugar.
• Add 1/4 cup water. Turn down the heat and cover the pan and cook for about 5 to 10 minutes depending on how much you want the fish to be cooked.
• Turn over the fish to let the other side simmer in the sauce for a minute.
• When the sauce becomes sticky. Add green and red chilis if desired.
• Turn off the heat and transfer the fish to a serving plate.

Yield: 4 servings.