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

How to Make Stir-fry fish fillets

• Cut fish into approximately 1.5 inches by 1/2 inch pieces (be sure the pieces aren't too small).
• Add the marinade ingredients, adding each ingredient separately and the corn-starch last.
• Mix well and let the fish marinate for 10 minutes.
• Prepare the sauce:
• In a small bowl, combine the first 3 sauce ingredients and set aside.
• In a second bowl, combine the corn-starch and water and set aside.
• Heat a wok, add 2 tbsp oil.
• Add the fish fillets and sear until lightly browned.
• Remove the fish from the wok.
• Add 2 tbsp oil to the wok.
• Add the garlic, ginger, and onion and cook until the onion is lightly browned.
• Add the remaining vegetables and stir-fry.
• 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.
• Garnish with the ground coriander before serving.