Ginger and Scallion Pan-Fried Fish Fillet
- 500 gram (1 lb) white flesh fish fillet, cut into bite sizes (Note 1)
- 2 teaspoon cornstarch/tapioca starch
- 2 teaspoon Shaoxing wine
- 3 tablespoon oil
- 4 inch ginger, peeled and thinly sliced
- 4 scallion, cut into 2 inch lengths
- 1/2 teaspoon sesame oil
- 8 tablespoon water/chicken stock
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoon sugar
- 1 teaspoon cornstarch/tapioca starch
- 1/2 teaspoon ground white pepper
- Combine fish fillets with cornstarch and Shaoxing wine. Set aside
- Prepare the sauce by mixing chicken stock/water, light soy sauce, oyster sauce, sugar, cornstarch/tapioca starch, and ground white pepper. Set aside.
- Heat 2 tablespoon oil in a wok over medium-high heat. Sauté ginger and scallions until fragrant, about 2 minutes. Reserve some scallions for garnish.
- Add fish fillets and sauté until cooked halfway, about 30 seconds. Pour in the sauce and continue cooking until fish is fully cooked, about 1 minute.
- Turn off the heat. Toss in reserved scallions and sesame oil, mix well. Transfer to a serving plate and serve immediately.
- (1) You can use any fish fillet with firm white flesh such as swai/dory, sole, flounder, halibut, red snapper, tilapia, or grouper.
Another great recipe by https://dailycookingquest.com.