Step 1

Combine fish fillets with cornstarch and Shaoxing wine. Set aside

Step 2

Prepare the sauce by mixing chicken stock/water, light soy sauce, oyster sauce, sugar, cornstarch/tapioca starch, and ground white pepper. Set aside.

Step 3

Heat 2 tablespoon oil in a wok over medium-high heat. Sauté ginger and scallions until fragrant, about 2 minutes. Reserve some scallions for garnish.

Step 4

Add fish fillets and sauté until cooked halfway, about 30 seconds. Pour in the sauce and continue cooking until fish is fully cooked, about 1 minute.

Step 5

Turn off the heat. Toss in reserved scallions and sesame oil, mix well. Transfer to a serving plate and serve immediately.