This dish pops with vibrant color and spicy, garlicky notes thanks to a powerhouse pantry ingredient: chili-garlic sauce. We whisk it into the cornstarch slurry and briefly marinate the fish so it soaks up all the big flavors. Near the end of cooking, we stir in more chili-garlic sauce plus a touch of honey to balance the heat; the cornstarch adds body to the sauce and allows it to cling to the fish. Choose a thick white fish that will hold up well when cooked with crisp snow peas. Fresh or frozen mahi mahi, cod or snapper are all good options. Serve on a bed of sliced cabbage, watercress or steamed rice.