Ginger and green onion are frequently added to seafood stir-fries to remove any “fishy” odor that may arise as you cook the fish.

1. Cut the fish fillets into 1½- to 2-inch squares that are about ½ inch thick. Place the fish cubes in a bowl and add the salt, egg white, rice wine or sherry, and 2 teaspoons cornstarch. Marinate the fish for 15 minutes.

2. Combine ⅓ cup water, oyster sauce, and dark soy sauce in a bowl. In a separate bowl, dissolve 1 teaspoon cornstarch into 4 teaspoons water.

3. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add the sliced ginger. Let brown for 2 to 3 minutes, and remove from the pan.

4. Add the minced ginger, stir-fry for 10 seconds, and then add the fish. Let the fish sit in the pan briefly, then gently stir-fry the fish cubes until they turn white and are firm. Remove the fish and drain in a colander or on paper towels.

5. Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the garlic and the green onion. Stir-fry for 10 seconds, then add the mushrooms. Stir-fry the mushrooms for 2 minutes or until they begin to darken. Sprinkle ¼ teaspoon black pepper over the mushrooms while stir-frying if desired.

6. Push the mushrooms to the sides of the pan. Add the sauce in the middle of the pan and bring to a boil. Add the cornstarch and water mixture into the sauce, stirring quickly to thicken. When the sauce has thickened, add the fish back into the pan. Stir-fry for another minute to mix everything together. Taste and adjust seasoning if desired. Serve hot.