Braised Ribbonfish with Ginger and Scallions

Clean the ribbonfish thoroughly, removing any internal organs if present.

Scrape off the silvery outer membrane from the fish using a knife or a rough sponge.

Trim off the fins of the fish using kitchen shears.

Cut the fish into bite-sized segments (approx. 2-3 pieces per original segment).

Rinse the fish segments thoroughly with clean water.

Pat the fish segments dry with kitchen paper towels to remove excess moisture.

Chop the white and green parts of the green onions separately.

Slice the ginger into thin strips (julienne).

Sprinkle salt evenly over the fish segments and rub gently to coat.

Lightly dust the fish segments with cornstarch, ensuring an even coating.

Heat a wok over high heat until slightly smoking. Add cooking oil (3 tbsp) and swirl to coat the wok. Reduce heat to medium.

Carefully place the coated fish segments into the hot oil, ensuring they are not overcrowded.

Gently shake the wok to prevent the fish from sticking. Increase the heat slightly.

Add the sliced ginger and the white parts of the green onions to the wok and stir-fry with the fish.

Flip the fish segments and continue frying until both sides are golden brown and cooked through.

Pour Shaoxing wine over the fish, allowing it to sizzle and deglaze the pan.

Add light soy sauce and stir-fry briefly to coat the fish.

Add a small amount of water (approx. 1/4 cup) and simmer until the sauce thickens and coats the fish.

Stir in white sugar to balance the flavors, then stir-fry for another minute.

Add the green parts of the green onions and give a final quick stir. Transfer the fish to a serving plate.