Fish Fillet With White Sauce Recipe

Prepare and marinate fish

Pat the fish fillets dry with paper towels and cut into 3–4 cm wide slices if whole fillets. Place in a bowl. Add 1 tsp salt, 1 tsp white pepper, 1 tsp light soy sauce, 1 tsp shaoxing wine, and the egg white (if using). Mix gently to coat. Let marinate 10–15 minutes in the refrigerator.

After marinating, sprinkle 2 tablespoons cornstarch over the fish and gently toss until each piece has a light, even coating. This gives a silky exterior when cooked.

Heat a wok or large nonstick skillet over medium-high heat. Add 2 tablespoons vegetable oil and swirl to coat. When oil is hot but not smoking, add the fish in a single layer (work in batches if necessary). Stir-fry gently for 1–2 minutes until the edges turn opaque; flip and cook another 30–60 seconds until cooked through. Remove fish to a warm plate and cover to keep warm.

Prepare slurry: In a small bowl mix 1 tablespoon cornstarch with 2 tablespoons cold water until smooth; set aside.

Heat a clean wok or saucepan over medium heat and add 1 tablespoon vegetable oil. Add the julienned ginger and the white parts of the scallions and stir-fry briefly (20–30 seconds) until fragrant but not browned.

Add the minced garlic and stir 10–15 seconds. Pour in 300 ml stock, 1 tsp light soy sauce, 1 tsp salt, 1 tsp white pepper, and 1 tsp sugar. Bring to a gentle simmer, taste and adjust seasoning (add more salt or a pinch more sugar if needed).

Give the cornstarch slurry a quick stir and slowly pour into the simmering sauce while stirring constantly. The sauce will thicken within 30–60 seconds to a glossy, slightly viscous consistency. If it becomes too thick, add a splash (1–2 tbsp) of hot stock or water to loosen.

Turn off the heat and stir in 1 teaspoon sesame oil and the green parts of the scallions.

Place the cooked fish on a serving plate. Pour the hot white sauce evenly over the fish, taking care not to break the fillets.

Garnish with cilantro leaves if using, and a few extra thinly sliced scallion greens or a few strips of ginger for contrast. Serve immediately with steamed rice.