INGREDIENTS
1 cup
chicken broth
1/4 cup
soy sauce
3 tbsp
unseasoned rice vinegar
2 tbsp
ketchup
2 tbsp
sugar
1 tbsp
shaoxing
1 tbsp
cornstarch
1 tsp
chile-garlic sauce
3 tbsp
canola oil
1 1/2 tbsp
ginger
2 larges
garlic cloves
16 oz
trout fillets
2
scallions
1 serving
rice