12 oz. halibut fish fillet (or firm fish such as cod)
1 tablespoon corn starch
1 2-inch piece ginger
2 tablespoons cooking oil
1 tablespoon chopped scallions
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon sugar
1 teaspoon sesame oil
3 dashes ground white pepper
Cut to the fish into thick, but bite size pieces. Add corn starch to the fish fillet.
Coat the fish with the corn starch. Set aside.
Peel the ginger, slice and cut into thin strips.
Mix all the ingredients for the Sauce in a small bowl. Stir to mix well and make sure that the sugar melts.
Heat up a non-stick skillet or well-seasoned wok with the cooking oil on medium to high heat. When the oil is fully heated, add the ginger and stir-fry until they turn light brown. Remove them from the oil and set aside in a bowl.
Using the ginger-infused oil, pan fry the fish until both surface turn light to golden brown. Make sure you turn the fish very gently with spatula or tong, or preferably with a pair of long cooking chopsticks. Fish fillets are very delicate; you don’t want to break them up while pan-frying.
Add the Sauce to the fish. As soon as the sauce bubbles. Turn off the heat and dish out. Top the fish with the ginger strips and scallion. Serve immediately with steamed rice.