Sichuan style fish with pickled mustard greens

Slice the White fish fillets into thin pieces, about 0.5 cm thick. In a bowl, marinate the fish with 15g Shaoxing wine, 10g Light soy sauce, White pepper, and Corn starch. Mix gently and set aside for 15 minutes.

Rinse the Pickled mustard greens thoroughly under cold water, squeeze out excess liquid, and chop into 2 cm pieces. Slice Ginger and Garlic. Separate the white and green parts of the Scallions; slice the white parts and finely chop the green parts for garnish.

Heat 50g Vegetable oil in a wok or large pot over medium-high heat. Add the sliced Ginger, sliced Garlic, and the white parts of the Scallions. Stir-fry until fragrant, about 1-2 minutes.