Ginger Scallion Fish

10 oz. Basa fish fillet cut into pieces
2- inch ginger skin peeled and cut into thin slices
2 stalks scallion cut into 2-inch lengths
1 1/2 tablespoons oil

Sauce:
1/2 tablespoon soy sauce
1/2 tablespoon oyster sauce
1/2 teaspoon cornstarch
1 teaspoon sugar
1/4 teaspoon sesame oil
3-4 tablespoons water
Salt to taste
3 dashes white pepper powder

Marinade:
1 teaspoon cornstarch
1 teaspoon Shaoxing wine

Marinate the fish for about 10 minutes. Mix the sauce ingredients in a small bowl and set aside.

Heat up the wok with cooking oil. Add ginger slices into the wok when the oil is very hot. Stir-fry the ginger until aromatic and add in the fish fillet. Stir-fry the fish until they are half cooked. Add in the sauce and continue to stir-fry until the fish is cooked through. If the sauce dries out, add in a little water. Add in the chopped scallions and do a few quick stirs, dish out and serve hot.

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