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1 lb. bass fillets
3 T. soy sauce
1 garlic clove, chopped
1/4 tsp. ground ginger
2 medium green peppers (cut into 1-inch pieces)
8 oz. mushrooms, halved
3 T. vegetable oil

Mix soy sauce, garlic and ginger. Brush mixture on both sides of fish. In 10-inch skillet, cook green peppers and mushrooms in oil over medium heat until crispy, about 6 minutes. Then fry fish separately from vegetables until they flake easily, about 8-10 minutes. Add vegetables and heat until all is hot. Serve with rice.

1 lb. bass fillets
3 T. soy sauce
1 garlic clove, chopped
1/4 tsp. ground ginger
2 medium green peppers (cut into 1-inch pieces)
8 oz. mushrooms, halved
3 T. vegetable oil

Mix soy sauce, garlic and ginger. Brush mixture on both sides of fish. In 10-inch skillet, cook green peppers and mushrooms in oil over medium heat until crispy, about 6 minutes. Then fry fish separately from vegetables until they flake easily, about 8-10 minutes. Add vegetables and heat until all is hot. Serve with rice.