Ginger Spring Onion fish fillets （姜葱鱼片）

Marinate the fish fillets with salt, pepper, water, and cornstarch for 15 minutes.

Slice the ginger and separate the white and green parts of the spring onions.

Heat some oil in a wok and fry the fish over medium heat until both sides turn golden brown. Avoid moving the fish too much to prevent it from breaking apart. Once cooked through, remove and set aside.

In the same wok, heat 2 tablespoons of oil. Toss in the sliced ginger until light brown, then add the white part of the spring onions and stir until aromatic.

Add water, oyster sauce, light soy sauce, dark soy sauce, Shaoxing wine, and sugar to the wok. Stir and mix well.

Thicken the sauce with the cornstarch solution, then add the fried fish fillets. Stir gently until all the fillets are well coated with the sauce.

Sprinkle the green part of the spring onions and sliced chilies over the dish for freshness before serving.