Ginger Soy Fish
- 12 oz. halibut fish fillet or other white fish
- 1 tablespoon corn starch
- 1 2-inch piece ginger
- 2 tablespoons cooking oil
- 1 tablespoon chopped scallions
- 2 tablespoons soy sauce (Gluten Free)
- 2 tablespoons water
- 1 tablespoon coconut sugar
- 1 teaspoon sesame oil
- 3 dashes ground white pepper
- Cut to the fish into thick, but bite size pieces. Add corn starch to the fish fillet.
- Coat the fish with the corn starch. Set aside.
- Peel the ginger, slice and cut into thin strips.
- Mix all the ingredients for the sauce in a small bowl. Stir to mix well and make sure that the coconut sugar melts.
- Heat up a non-stick skillet or well-seasoned wok with the cooking oil on medium to high heat. When the oil is fully heated, add the ginger and stir-fry until they turn light brown. Remove them from the oil and set aside in a bowl.
- Using the ginger-infused oil, pan fry the fish until both surface turn light to golden brown. Make sure you turn the fish very gently with spatula or tong, or preferably with a pair of long cooking chopsticks. Fish fillets are very delicate; you don't want to break them up while pan-frying.
- Add the Sauce to the fish. As soon as the sauce bubbles. Turn off the heat and dish out. Top the fish with the ginger strips and scallion.