Make the sauce base: combine vinegar, soy sauce, ginger, garlic, sugar and pepper. Set aside
Poach the fish: place water, scallions and ginger in hotel pan, bring to a simmer. Add fish fillets
and poach until cooked through, 145 degrees internal temperature for 15 seconds. Remove fillets
from liquid, hold fish at 140 degrees until needed, reserve poaching liquid.
Pour poaching liquid into a saucepan, add the sauce base and bring to simmer. Add enough of the
cornstarch slurry to thicken to sauce consistency. Adjust seasoning with vinegar, sugar and / or
pepper to taste.
Pour sauce over fish, garnish with scallions.
NOTES: Or use tilapia, name dish accordingly