Asian-style fish stew
Description
The dish is prepared without unnecessary complications. Cut the celery stalks diagonally into pieces. Peel and dice the pepper. Cut the fish into cubes. Place the fish in a bowl and add soy sauce, rice wine, sesame oil, and 2 teaspoons of cornstarch. Marinate the fish for 15 minutes. Mix chicken broth, oyster sauce, and sugar in a bowl. In a separate small bowl, dissolve 1 teaspoon of cornstarch in water. Set aside. Heat a skillet over medium heat and add 2 tablespoons of oil. When the oil is hot, add half of the ginger. Fry for 10 seconds, then add the fish. Cook the fish for 2 minutes. Transfer the fish to a colander or onto paper towels. Heat 1 tablespoon of oil in the skillet. Add the remaining ginger. Fry for 10 seconds, then add the celery. Cook the celery for 1 minute, sprinkling with salt. Add the red pepper and stir-fry for another minute. Add 1–2 tablespoons of water if the vegetables start to dry out quickly. Pour in the chicken broth and bring to a boil. Add the cornstarch mixture and cook until the sauce thickens. Add the fish and cook for 1 minute. Serve hot. The finished dish is ready to be served.