Fish Stir-Fry in Soybean Sauce

Steps

1. 1
   Slice the grouper fillet thickly with skin intact. Season with salt, white pepper, and cornstarch, gently mixing until the fish has a slightly thick coating. Add a little cooking oil and mix gently so the fish pieces separate easily during cooking.
2. 2
   Add water and ginger slices to a pot and bring to a simmer over medium heat. You don't need to wait for a full boil—add the ginger and bring the water to temperature. Gently place the fish pieces into the water and gently stir them until the flesh turns white, then remove from heat immediately. Be careful not to overcook as the fish will continue to cook in the sauce.
3. 3
   In another pot, heat 1-2 tbsp of cooking oil over medium heat. Add the minced ginger, shallots, and spring onion stems, and stir-fry until fragrant.
4. 4
   Once the ginger and onion are fragrant, add the minced garlic and stir-fry until everything smells wonderful. Keep the heat moderate to avoid burning the delicate aromatics.
5. 5
   Pour in 200ml of water, then add the soybean paste, oyster sauce, dark soy sauce, and sugar. Stir well to ensure all the seasonings are fully combined.
6. 6
   Thicken the sauce by slowly adding the cornstarch solution while stirring. Continue cooking until the sauce reaches a nice consistency that will coat the fish.
7. 7
   Add the red onion chunks. Now you can turn off the heat as the sauce is fully developed. Gently fold in the poached fish pieces and mix gently so the fish is well coated with the delicious soybean sauce.
8. 8
   Garnish with the spring onion leaves. Serve hot over steamed rice or warm porridge.