... and a non-grilled fish recipe

This recipe uses a lot of the same ingredients but tastes significantly different in a nice sweet-n-sour way. It's pretty much my ghetto version of Xihu Cuyu, West Lake Fish.

1.5 - 2 lbs of tilapia fillets (Any freshwater fish will work. Leave the head on for that authentic touch to scare your dinner guests.)
0.25 cup ginger slices
0.5 cup green onions, chopped coarsely
1 tablespoon white wine or sherry
1 tablespoon soy sauce
4 tablespoons sugar
6 tablespoons white or cider vinegar
2 tablespoons corn starch

1) Boil a pot of water with enough water to cover the fish and vegetables.
2) Rinse the fish in cold water while waiting for the water to boil.
3) When the water is boiling, add fish ginger, green onions and white wine to pot and immediately remove from heat. Let it sit for 15 minutes. (Note: if you left the head on, the eyeballs will bulge out when the fish is done kinda like those turkey thermometers.)
4) In a saucepan, combine soy sauce, sugar and vinegar. Cook over high heat and add corn starch.
5) Drain fish and vegetables with a pasta strainer and remove ginger slices. Pat fish dry if necessary. Transfer to serving plate.
6) Pour sauce over fish. Serve immediately.