Wendell's Ginger Soy Fish

Wendell found this recipe on the Rasa Malaysia site.  It was gooood.  Landon said it was "Killah!"  And Wendell's softball team enjoyed it too.

• ▢ 
• Ingredients:
12 oz (350g) halibut fish fillet or other white fish, please see recipe notes
• ▢ 1 tablespoon cornstarch
• ▢ 2- inch (5cm) ginger, peel, slice, and cut into thin strips
• ▢ 2 tablespoons cooking oil
• ▢ 1 tablespoon chopped scallions

SAUCE:

• ▢ 2 tablespoons soy sauce
• ▢ 2 tablespoons water
• ▢ 1 tablespoon sugar
• ▢ 1 teaspoon sesame oil
• ▢ 3 dashes ground white pepper




Instructions:

• Cut the fish into thick, bite-sized pieces. Add cornstarch to the fish fillets and coat them evenly. Set aside.
• Peel and slice the ginger into thin strips. 
• Mix all the ingredients for the Sauce in a small bowl. Stir well to combine and ensure the sugar melts.
• Heat a non-stick skillet or well-seasoned wok with cooking oil over medium to high heat. Once the oil is fully heated, add the ginger and stir-fry until it turns light brown. Remove the ginger from the oil and set aside in a bowl.
• Using the ginger-infused oil, pan-fry the fish until both sides turn light to golden brown. Be sure to turn the fish gently with a spatula, tongs, or preferably a pair of long cooking chopsticks. Fish fillets are delicate, so handle them carefully to avoid breaking them while pan-frying.
• Add the sauce to the fish. Once the sauce starts to bubble, turn off the heat and dish out the fish. Top with the ginger strips and scallions. Serve immediately with steamed rice.