1 1/2 lbs. fish filets (red snapper,cod, pollock, etc.)
3 tbsp. soy sauce
3 tbsp. dry sherry or apple cider vinegar 
1 tbsp. fresh ginger, minced
1 tbsp. fresh garlic, minced
2 tbsp. green onion, finely chopped
1-2 eggs
Floured bread crumbs
1 tbsp. crushed red pepper (or to taste!)
1 c. chicken broth
3 tbsp. brown sugar
1 tbsp. cornstarch, mixed with 1 tbsp. water
   Make marinade out of soy sauce, sherry (or vinegar), ginger,
garlic and green onion.  Cut fish into about 2 inch pieces and
marinate for 30-40 minutes. Remove fish from marinade and save
marinade for later sauce.  Dip fish in beaten egg, then in floured
bread crumbs.  Fry in about an inch of shortening until nicely
browned.  Set aside while you make sauce.  SAUCE:  To the reserved
marinade add red pepper, broth and brown sugar.  Bring to a boil.
Add the cornstarch mixed with water.  Bring to a boil once more.
Serve sauce hot over fish with noodles or rice.