Ingredients:

• 500 gms – boneless fish fillets
• For the marinade:
• few drops of sesame oil
• Salt and pepper to taste
• 1 Egg white
• 1 – 2 tsp – corn-starch
• Other:
• 4 tbsp vegetable oil
• 1 Clove garlic, minced
• 2 slices ginger, shredded
• 1/2 red onion, sliced
• For the sauce:
• 1/2 cup fish stock, Chicken broth, or water1 tbsp – Oyster sauce
• 1/4 tsp – soya sauce
• 1 tsp – corn-starch mixed in 1 tbsp water
• Other:
• Other vegetables as desired (celery, bean sprouts, snow peas or mushrooms) 2 tsp – ground coriander, or as desired

Method:

1. Cut fish into approximately 1.5 inches by 1/2 inch pieces (be sure the pieces aren’t too small).
2. Add the marinade ingredients, adding each ingredient separately and the corn-starch last.
3. Mix well and let the fish marinate for 10 minutes.
4. Prepare the sauce:
5. In a small bowl, combine the first 3 sauce ingredients and set aside.
6. In a second bowl, combine the corn-starch and water and set aside.
7. Heat a wok, add 2 tbsp oil.
8. Add the fish fillets and sear until lightly browned.
9. Remove the fish from the wok.
10. Add 2 tbsp oil to the wok.
11. Add the garlic, ginger, and onion and cook until the onion is lightly browned.
12. Add the remaining vegetables and stir-fry.
13. Add the sauce, heat to bubbling, and add the corn-starch and water, stirring quickly to thicken. Add the fish back into the wok. Mix everything through.
14. Garnish with the ground coriander before serving.