3 orange roughy fillets
2 tbsp. corn starch
4 tbsp. corn oil
2 green onions, chopped
2 carrots, chopped
2 sticks of celery, chopped

Cut each roughy fillet into 4 pieces. Coat with tablespoon oil. Sprinkle corn starch over fish. Roll fish over several times until oil & corn starch dissolve. Let stand for 20 to 30 minutes while preparing vegetables and making sauce. Heat 2 tablespoons corn oil in wok. Cook fish 4 pieces at a time, remove to hot platter. When all fish is done, add 1 tablespoon oil and stir fry carrots for 1 minute. Add onion and celery, continue to stir fry, put fish back in wok.

SAUCE:

1 tbsp. soy sauce
1 tsp. corn starch
1 tbsp. rice wine
1/2 c. chicken broth

Mix the above ingredients for the sauce. Pour sauce over fish and vegetables. As soon as sauce thickens, pour up on hot platter. Serve with steamed rice. Serves 6.