Prep your ingredients ahead of time. Once the fish or tofu is cooked and you start adding

the veggies, it goes very quick. Elvie makes this look so easy. I could hardly write fast enough.

Whole fish or

Tuna steaks or

Tofu

two or three cloves garlic, sliced

one onion in thin wedges

julienne the following (cut into strips);

one red bell pepper

carrots and

equal amounts of

young ginger

2 Tbs soy sauce

1 Tbs canola oil

1 Tbs vinegar

1 Tbs sugar

1 Tbs corn starch

Gut the fish. Slit both sides in thickest part of the fish down to the bone. Salt the fish. No breading. Heat the oil. Canola here but your choice. Elvie does not use a lot of oil to fry so she tilts the pan so half the fish is covered.

But you can deep fry if you like and it is quicker. Cook fish in hot oil about 4 minutes on each side.

This dish works well with tuna steaks (cook 'til pink in middle)

or tofu just lightly salt and pan fry.

In a sauce pot add canola oil. Throw in the garlic, stir once. Throw in the ginger and stir less than  a minute. Throw in onion and stir for a minute. Add vinegar and stir. Add soy sauce, sugar. Then add ¼ cup of water and stir and taste. Adjust now if you like sweeter. Add carrots and cook for a minute then add red bell pepper and stir for a minute or two.

Add corn starch with a couple Tbs of water in a bowl and mix. Add starch slurry to vegetable mix and stir for thirty seconds and throw in a touch of black pepper. Pour it all over your fish or tofu. Serve with or without rice.

-Elvira and Hugh Johnson, Owners of Puna Organics