350 gram halibut fish fillet or other white fish

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 white pepper


• Cut the fish into thick, bite size pieces.

• Add corn starch to the fish fillet and 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. Stir to mix well and make sure that the sugar melts.

• Heat up a 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.

• 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.