Stir fried fish with oyster sauce

Serves 2 -4

Ginger and green onion are great t add to any seafood dish to remove any fishy smell.


  • 1 pound fish fillets
  • ½ teaspoon salt
  • 1 egg white
  • 1 tablespoon Chinese rice wine or dry sherry
  • 3 teaspoons cornstarch divided
  • 1/3 cup pus 4 teaspoons water divided
  • 4 ½ teaspoons oyster sauce
  • 1 teaspoon dark soy sauce
  • 3 tablespoons vegetable or peanut oil, divided
  • 2 thin slices of ginger
  • 1 teaspoon minced ginger
  • ½ teaspoon ginger
  • 1 green onion, finely chopped
  • ¼ pound fresh mushrooms thinly sliced.
  • ¼ teaspoon black pepper, optional

Cut the fish fillets into 1 ½ to 2 inch squares that are about ½ inch thick. Place the fish cubes in a bowl and add the salt, egg white, rice wine or sherry, and 2 teaspoons cornstarch. Marinate the fish for 15 minutes.
Combine a 1/3 cup water, oyster sauce, and dark soy sauce in a bowl. In a separate bowl, dissolve 1 teaspoon cornstarch into 4 teaspoons water.
Heat a wok or skillet over medium high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add the sliced ginger. Let brown for 2-3 minutes and remove from the pan. Add the minced ginger, stir fry for 10 seconds and then add the fish. Let the fish sit in the pan briefly, then gently stir fry the fish cubes until they turn white and are firm. Remove the fish and drain in a colander or on paper towels.
Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the garlic and the green onion, stir fry for 10 seconds, then add the mushrooms. Stir fry the mushrooms for 2 minutes or until they begin to darken. Sprinkle ¼ teaspoon black pepper over the mushrooms while stir frying if desired.
Push the mushrooms to the sides of the pan. Add the sauce in the middle of the pan and bring to a boil. Add the cornstarch and the water mixture into the sauce, stirring quickly to thicken. When the sauce has thickened, add the fish back into the pan. Stir fry for another minute to mix everything together. Taste and adjust seasoning if desired. Serve hot