Ingredients:

  • 600 g Tilapia Fillets, cut into 3 cm chunks
  • 30 g Cornstarch (or Maizena)
  • 60 ml Neutral Oil (for frying)
  • 5 ml Light Soy Sauce (for marinade)
  • 1/4 tsp White Pepper (for marinade)
  • 30 ml Oyster Sauce (for stir-fry sauce)
  • 15 ml Light Soy Sauce (for stir-fry sauce)
  • 15 ml Rice Vinegar (unseasoned)
  • 10 g Sugar (Granulated)
  • 60 ml Water or Chicken Broth
  • 40 g Fresh Ginger, sliced into thin matchsticks
  • 4 cloves Garlic, minced finely
  • 6 stalks Scallions (green onions), white/light green parts separated and sliced

Instructions:

  1. Pat the tilapia chunks thoroughly dry. If using, gently toss the fish with the marinade ingredients (light soy sauce and white pepper). Then, gently dredge each piece in cornstarch, shaking off excess powder.
  2. Whisk together all ingredients for the Stir-Fry Sauce (oyster sauce, soy sauce, rice vinegar, sugar, water/broth) in a small bowl until the sugar dissolves. Set aside.
  3. Heat 60 ml of neutral oil in a wok or large skillet over medium-high heat until shimmering. Carefully add the fish chunks in a single layer (work in batches). Sear for 2-3 minutes per side until light golden brown and just cooked through. Remove the fish with a slotted spoon and set aside.
  4. Reduce heat slightly. Add the white/light green parts of the scallions, ginger matchsticks, and minced garlic to the remaining oil. Stir-fry rapidly for 30-45 seconds until highly fragrant, being careful not to burn the garlic.
  5. Pour the prepared Stir-Fry Sauce into the wok. Bring the sauce to a rapid simmer. It should thicken almost immediately due to the residual cornstarch.
  6. Return the seared tilapia to the wok. Gently fold the fish into the sauce mixture, tossing lightly for 10-15 seconds to coat without breaking the fish.
  7. Remove from heat immediately. Stir in the remaining dark green scallion tops just before serving.