4 sea bass fillets (6-8 oz each)

2 tablespoons soy sauce

1 tablespoon rice wine (optional)

1 teaspoon sesame oil

1/2 teaspoon salt

1/4 teaspoon white pepper

2 tablespoons cornstarch

2 tablespoons vegetable oil

For the Ginger Onion Stir-Fry:

2 tablespoons vegetable oil

1/4 cup fresh ginger, julienned

4 green onions, sliced into 2-inch pieces

2 cloves garlic, minced

1 tablespoon oyster sauce

1 tablespoon soy sauce

1 teaspoon sugar

1/4 cup water

Directions

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