Hunan Style Stir-fried Fish with Pickled Radishes

Slice the Tilapia Fillets into bite-sized pieces, about 1 cm thick. In a bowl, combine the sliced Tilapia Fillets with 10g Shaoxing Wine, 5g Light Soy Sauce, 1g White Pepper, and 15g Cornstarch. Mix well and set aside to marinate for 15 minutes.

Rinse the Pickled Radishes thoroughly under cold water to remove excess salt, then soak them in warm water for 15 minutes to rehydrate. Drain and squeeze out excess water, then slice the Pickled Radishes into thin strips.

Peel and slice the Ginger into thin rounds. Peel and mince the Garlic. Cut the Scallions into 3 cm lengths, separating the white and green parts.