Add Yahoo as a preferred source to see more of our stories on Google. Serious Eats / Vicky Wasik I haven't been on a plane or even so much as left the San Francisco Bay Area in I don't know how long.

Traditionally, the fish for this classic Chinese dish is battered and deep-fried. In our version, the fish is pan-seared in hot oil, but still gets plenty of texture and flavor from ginger, ...