1 lb fish fillet
1/2 tsp salt
1/8 tsp white pepper powder
4 tsp cornstarch
1″ ginger knob, peeled – 4 slices and the rest shredded
4 stalks of green onion – cut stem parts into 2” sections, diagonally – shred the green parts
4 tsp soy sauce
1/2 tsp sugar
1/8 tsp white pepper powder
1/2 tsp sesame oil
-Cornstarch And Water Mixture 1/2 cup water 3/4 tsp cornstarch
Season fish with salt and white pepper. Let sit for 15 minutes then coat with cornstarch.
Oil a pan on medium high heat, add ginger slices and 2” section of green onion.
Add fish. Cook 4 minutes per side. Swirl pan at times to get the seasoned oil under the fish.
After 4 minutes, carefully flip fish and remove the ginger and onion.
Cook another 4 minutes and remove fish from the pan.
Add 1 T oil to the pan and add the shredded ginger. Cook for about 10 seconds, turn off the heat and add the shredded green onion.
Toss a few times in the oil until the onion begins to wilt then remove and top fish with it.
Turn heat back on low and add the soy sauce and sugar. Bring to a boil. Then add the white pepper and cornstarch mixture.
Stir the sauce and bring to a boil, then turn off heat and add toasted sesame oil. Mix then pour around the fish.
Serve with rice.
