1. Prep the fish. Pat the fillet dry, then cut it into thick chunks. Toss the pieces with cornstarch until they’re lightly coated; shake off any excess.

2. Make the sauce. Whisk soy sauce, water, sugar, sesame oil and white pepper in a small bowl until the sugar dissolves. Set aside.

3. Fry the ginger. Heat the oil in a nonstick skillet or well-seasoned wok over medium-high heat. When the oil shimmers, add the ginger strips and stir briefly until they turn pale golden and fragrant. Scoop them out and drain on paper towel. Bold tip: watch them closely — ginger browns fast.

4. Sear the fish. Return the pan to heat (use the ginger-flavored oil). Add the cornstarch-dusted fish and let it cook undisturbed until a golden crust forms on the bottom. Flip carefully and brown the other side. Use a spatula, tongs, or long cooking chopsticks to avoid breaking the pieces.

5. Glaze. Pour the prepared sauce into the pan around the fish. Let it bubble briefly so it reduces slightly and becomes glossy, spooning it over the fillets once or twice. Remove pan from heat.

6. Finish & serve. Transfer the fish to plates, top with the crisped ginger strips and chopped scallions, and serve immediately with steamed rice.

Bold tip: If the pan accumulates excess oil from the fish, spoon some out before adding the sauce so it doesn’t get greasy.