|Fish fillets||1 Pound (Preferably Cod Or Haddock, 450 Grams)|
|Oil||5 Fluid Ounce (150 Milliliter, Preferably Ground Nut)|
|Shallots/Pickling onions||10 Ounce (275 Grams)|
|Fresh ginger||1 Tablespoon, finely chopped|
|Light soy sauce||1 Tablespoon|
|Dark soy sauce||1 Tablespoon|
|Dry sherry/Rice wine||2 Tablespoon|
|Chicken stock||5 Fluid Ounce (150 Milliliter)|
1. Pat dry the fish fillets with paper towel, rub both sides with salt and then cut them into 1 1/2 inch 3-5 cm wide, diagonal strips.
2. Leave it aside for 20 minutes, then again pat them dry with paper towel (the salt will extract some of the excess moisture from the fish).
3. In a wok or large frying pan heat oil and fry the fish browning them on both sides and draining on paper towel.
4. Drain and discard all the oil from the pan but save 1 tablespoon.
5. Reheat the pan, add the shallots (or pickling onions) and ginger, stir fry for 1 minute, and then add the rest of the ingredients.
6. Bring it to a boil and turn the heat down to a simmer.
7. Put in the fish, cover and braise in the sauce for 2-3 minutes.
8. Using a slotted spoon, gently remove the fish and shallots and arrange on a warm platter.
9. To serve, pour the sauce over the top and serve hot with rice or vegetables if preferred.