DIRECTIONS
Heat a large nonstick skillet over medium-high heat for 3 to 5 minutes.
Fill skillet with oil to depth of 1/2-inch or more.
Dredge the fillet in the flour, then dip into the egg and back into the flour.
Place in skillet and raise the heat to high.
Cook 4 minutes, making sure the fish does not burn.
Turn it carefully and brown the other side.
Check for doneness with a fork.
Remove the fillet to paper towels to drain.
Wipe the skillet clean and return it to the stove; add the 1 TBSP. of oil.
Place the garlic and ginger in skillet, stir; cook for 15 seconds.
Add the sherry and let it bubble away.
Add the stock and let it bubble for 30 seconds.
Add the soy sauce; cook for a couple of seconds.
Add the chili-garlic paste or hot sauce, stir, turn off the heat and pour the sauce over the fish.
Serve immediately with rice.
Serves 3-4.