Spicy Sour Fish Soup Recipe

1 to 1-1/2 lb white firm fish
1/4 cup cold water with 1 tsp cornstarch, mixed
2 tsp white wine
1/4 tsp salt
1/4 cup white wine
4 cups vegetable broth
1 tsp chopped scallions
1 tsp finely chopped ginger root
1/2 tsp sea salt
1 Tbsp white rice vinegar
1 tsp hot chili oil
1 tsp soy sauce
1 tsp sesame oil
1 tsp chopped cilantro leaves

Cut the fish into 1 inch long pieces and put in a large bowl. Pour into the bowl with the fish the water-cornstarch mixture along with the 2 tsp white wine and the 1/4 tsp salt, and toss until fish is well coated.

Put wok over high heat, add an inch of peanut oil, and when very hot, add fish and cook quickly, stirring constantly until fish is golden brown; push fish up to the sides out of the oil.

Add the wine and broth to the middle of the wok, bring to a boil, then turn heat to low and add to the liquid in the middle the scallions, ginger, salt, vinegar, chili oil, and soy sauce, stirring to combine.

Cover the wok and cook for 15 minutes on low.

Uncover the wok, push the fish into the liquid and add the remaining ingredients, stirring to combine.
Serve immediately in bowls.

Will serve 2 to 4.