Cut fish into large chunks to prevent breakage.
Preheat a wok or skillet with a bit of oil.
Stir-fry garlic and ginger for about 3 minutes.
Add chicken broth and seasonings, bring to a boil.
Add fish fillets and simmer for 2–3 minutes until opaque and flaky.
P id=”instruction-step-6″>6. Gently remove fish to avoid overcooking.
P id=”instruction-step-7″>7. Boil broth and stir in cornstarch slurry until thick and glossy.
P id=”instruction-step-8″>8. Return fish to coat in sauce.
P id=”instruction-step-9″>9. Sprinkle with green onion and serve hot.
