Stir-fried Fish with Ginger and Scallions

This is a simple and flavorful stir-fry dish featuring tender fish cooked with aromatic ginger and scallions.

Ingredients:

 For the fish:

     1 pound (450g) boneless, skinless white fish fillets (cod, tilapia, halibut, etc.)

     2 tablespoons soy sauce

     1 tablespoon rice wine (or Shaoxing wine)

     1/2 teaspoon white pepper

     1 tablespoon cornstarch

     1 tablespoon vegetable oil

 For the stir-fry:

     2 tablespoons vegetable oil

     3 cloves garlic, minced

     1 inch ginger, julienned (thinly sliced)

     4 scallions, separated into white and green parts, thinly sliced

     1/4 cup chicken broth (or water)

     1 tablespoon soy sauce

     1 tablespoon oyster sauce (optional)

     1/2 teaspoon white pepper

     1 teaspoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)

Production Steps:

1. Marinate the fish: Cut the fish fillets into bite-sized pieces. In a bowl, combine the fish, soy sauce, rice wine, white pepper, and cornstarch. Toss to coat the fish evenly. Marinate for 10 minutes at room temperature.

2. Prepare the stir-fry: While the fish marinates, mince the garlic, julienne the ginger, and thinly slice the scallions, separating the white and green parts. In a small bowl, whisk together the chicken broth (or water), soy sauce, oyster sauce (if using), and white pepper.

3. Heat the wok: Heat a wok or large skillet over high heat. Add 1 tablespoon of vegetable oil. Once hot, carefully add the fish pieces (without the marinade) and sear for 1-2 minutes per side, or until lightly golden brown. Remove the fish from the wok and set aside on a plate.

4. Stir-fry the aromatics: Add the remaining 1 tablespoon of oil to the wok. Add the garlic and ginger and stir-fry for 30 seconds, or until fragrant.

5. Add the white parts of the scallions: Add the white parts of the scallions and stir-fry for another 30 seconds.

6. Incorporate the sauce and thicken: Pour in the prepared sauce mixture and bring to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens slightly.

7. Return the fish: Add the cooked fish back to the wok and gently toss to coat it with the sauce.

8. Finish and serve: Stir in the green parts of the scallions and cook for another 30 seconds, or until just wilted. Remove the wok from the heat and serve immediately over steamed rice.

Tips:

 Use a high-heat cooking oil like peanut oil or vegetable oil.

 Don’t overcook the fish, or it will become dry and tough.

 Adjust the amount of soy sauce and white pepper to your taste preference.

 For a spicier version, add a chopped red chili pepper with the garlic and ginger.

 You can substitute chicken broth with vegetable broth for a vegetarian option.