Fish with oyster sauce
Description
The recipe won't take much time. Finely chop the mushrooms and green onions. Cut the fish fillet into squares up to 5 cm in size and about 1 cm thick. Place the fish in a bowl and add salt, egg white, rice wine, and 2 teaspoons of cornstarch. Marinate the fish for 15 minutes. Mix 1/3 cup of water, oyster sauce, and soy sauce in a bowl. In a separate bowl, dissolve 1 teaspoon of cornstarch in 4 teaspoons of water. Heat a skillet over medium heat. Add 2 tablespoons of oil. When the oil is hot, add the sliced ginger. Fry for 2–3 minutes until browned, then remove from the skillet. Add the chopped ginger and stir-fry for 10 seconds, then add the fish. Cook the fish until done, until it turns white. Transfer the fish to a colander or onto paper towels. Heat 1 tablespoon of oil in the skillet. Add garlic and green onions, stir-fry for 10 seconds, then add the mushrooms. Cook the mushrooms for 2 minutes or until they begin to darken. Add 1/4 teaspoon of black pepper and mix. Push the mushrooms to the edges of the skillet, pour the sauce into the center, and bring to a boil. Add the cornstarch mixture and cook, stirring, until the sauce thickens. Add the fish and cook for 1 minute. Season to taste and serve immediately. Serve hot.