Sauce:
1 tbsp light soy sauce
2 tbsp white vinegar
1 tbsp sugar
3 tbsp ketchup
1 tbsp cornstarch
half a bowl of water
Mix well
Instructions:
Wash and drain the fish fillets.
Add ginger slices, 1 tbsp cooking wine, a pinch of salt, 1 egg white, and a pinch of black pepper.
Mix well and marinate for half an hour.
Coat the fish fillets evenly with cornstarch.
Heat oil and fry until golden brown. Remove from the oil.
Leave a little oil in the pan, pour in the sauce and stir-fry until thickened.
Add the fish fillets back in and stir-fry quickly.
Sprinkle with chopped scallions and serve.