• 200 grammes white fish (sliced to not more than 1 cm thick, marinade lightly with salt for 10 minutes and dust with corn flour)
• 5 cm ginger (sliced thinly)
• 3 stalks spring onions (cut to about 5cm lengths)
• 4 cloves garlic (chopped finely)
• 150 ml hot water
• corn starch (prepare by mixing 1 teaspoon corn flour with 3 tablespoons water)
• 200 ml cooking oil

Seasoning :

• 1 teaspoon oyster sauce
• 1/4 teaspoon salt or to taste
• ¾ tablespoon of Chinese cooking wine
• a couple of dashes of white pepper powder

1. Heat oil in wok till smoking hot. Fry fish slices for about 30 seconds on each side taking care not to break them. Remove fried fish slices and set aside.
2. Remove oil, leaving approximately 1 tablespoon or lesser in the wok. Saute garlic and ginger till aromatic. Add spring onions next. Stir evenly before adding fried fish slices and hot water.
3. Add seasoning followed by a teaspoon or two of corn starch to thicken the gravy.
4. Dish out and serve hot with steamed white rice.