Stir-fried Fish Fillets recipe

Ingredients:
1 pound boneless fish fillets
Marinade:
1
tablespoon rice wine, dry sherry or white wine
a few drops sesame
oil
salt and pepper to taste
1 egg white
1 - 2 teaspoons
cornstarch
Other:
4 tablespoons vegetable oil
1 clove garlic,
minced
2 slices ginger, shredded
1/2 red onion,
sliced
Sauce:
1/2 cup fish stock, chicken broth, or water
1
tablespoon oyster sauce
1/4 teaspoon soy sauce
1 teaspoon/1 tablespoon
cornstarch/water
Vegetables as desired (celery, bean sprouts, snow peas,
mushroomsm or bok choy).
2 teaspoons ground coriander, or as desired

Procedures:
Cut fish into pieces approximately 1 1/2 inches by 1/2 inch (be sure the
pieces aren't too small). Add the marinade ingredients, adding each
ingredient separately and the cornstarch last. Mix well and let the fish
marinate for 10 minutes.

Heat the wok. Add 2 tablespoons oil to the
heated wok. Add the fish fillets and sear until lightly browned. Remove the
fish from the wok.

Add 2 tablespoons oil to the wok. Add the garlic,
ginger, and onion and cook until the onion is lightly browned. Add the
vegetables and stir-fry. Add the sauce, heat to bubbling, and add the
cornstarch and water, stirring quickly to thicken. Add the fish back into
the wok. Mix everything through. Sprinkle the cooked fish and vegetables
with the ground coriander before serving.