Fish with Rice Wine

Directions

Dredge fish in whole wheat flour.

Use about ⅔ vegetable oil to ⅓ sesame oil.

Heat enough oil mixture to coat the bottom of a large skillet.

(To cook all the fish at the same time will require more than 1 skillet.)

Add fish (do not crowd) and cook on both sides until done (about 5 minutes in all).

Remove the fish to serving platter or plates.

Keep warm.

To the skillet, add rice wine and lemon juice, ginger, pepper and pine nuts.

Reduce until no longer runny.

Pour over the fish.

Garnish fish with minced or slivered scallions.