Directions

1. In a small bowl combine broth, soy sauce, vinegar and chili sauce. Stir in 1 teaspoon of the cornstarch; set aside.
2. Place remaining 1?4 cup cornstarch in a shallow dish. Sprinkle fillets with garlic pepper, then dip in cornstarch, coating both sides.
3. In a large nonstick skillet heat oil over medium-high heat. Add fillets; cook 3 minutes. Turn and cook 2 minutes more to sear. Transfer fillets to a platter.
4. Increase heat to high. Add onion, ginger, chiles and garlic to same skillet; cook 30 seconds. Reduce heat to medium; stir in broth mixture. Cook and stir until mixture begins to thicken. Return fillets to skillet, spooning sauce over fish to coat. Cook, covered, 3 to 5 minutes or until fish flakes easily with fork. Serve fillets with sauce.