Fish Cooked With Oyster Sauce

In Asian cooking, especially Chinese, fish and all kinds of seafood are popular and lend themselves particularly to quick cooking in a wok, and it is so simple to do. Choosing any kind of fish that is available or in season is the way to save money. Many recipes are interchangeable, so choose wisely the sauce for each recipe. A small change of taste depends on the fish that is used, but it will not make a dent on the recipes. I have this recipe to prove that.

Ingredients:
Two 6 oz tilapia fillets
2 tbs peanut oil
3 scallions, chopped
1 knob fresh ginger, chopped
1 clove garlic, minced
1 cup sliced button mushrooms
2 tbs oyster sauce
2 tbs soy sauce
1 tsp sugar
1 cup fish stock, vegetable stock, or water

Directions:
Wash and dry fish.
In a sauté pan, heat 1 tbs of oil and fry the fish on both sides until brown, turn over only once. Remove from the pan.
In the same pan, add the other tbs of oil. Stir in ginger, garlic, scallions, and mushrooms until lightly brown. Add the oyster sauce, soy sauce, and sugar. Cook for 1 minute. Add the stock and bring to boil. Return the browned fish to the pan, bring to boil and simmer for 3 to 6 minutes. Turn over only once. Serve.