This is a Southern Chinese recipe

Ingredients:
2 lb white fish fillets, cut into ½ x 2 inch pieces
3 celery stalks, sliced diagonally
6 tbsps oil

Marinade:
2 tsps salt
1 tbsp dry sherry
1 tsp ground ginger
1 egg white
2 tbsps cornstarch
Pinch of pepper

Sauce:
2 tbsps sesame oil
1 tsp garlic salt
1 tbsp dry sherry
1 tsp sugar
1 tbsp cornstarch, dissolved in ½ cup water

Garnish:
Halved tomato slices

Directions:

1. Mix together the ingredients for the marinade in a bowl. Add the fish and leave to marinate for 10 to 15 minutes.
2. Parboil the celery in salted water for 1 minute; drain.
3. Heat 4 tbsps of the oil in a pan. Add the fish pieces and fry on both sides until they become white. Drain and pile in the centre of serving dish.
4. Heat the remaining oil in the pan. Add the celery and sprinkle with a little salt. Stir fry for 2 seconds. Arrange the celery around the fish. Keep hot.
5. Put all the sauces ingredients in a saucepan and cook, stirring continuously, until thickened. Pour over the fish and serve hot, garnished with tomato slices.

Ingredients:

•     2/3 lb (300 g) codfish
•     2 Tablespoons cornstarch

(A):

•     1/4 teaspoon salt
•     1 teaspoon cooking wine

(B):

•     2 Tablespoons minced scallions
•     2 Tablespoons minced garlic
•     1/2 Tablespoon minced ginger
•     1/2 Tablespoon sliced red hot chili pepper :)
•     1 1/2 Tablespoon soy sauce
•     1 1/2 Tablespoon black vinegar
•     1 Tablespoon cold water

**Mix the ingredients of (B) well before frying the fish.

Directions:

1. Cut the fish into 1.5 cm thick slices; marinate in (A) for about 10 minutes. Then coat with cornstarch, set aside.
2. Heat 2 Tablespoons oil, pan-fry the fish until golden on both sides. Pour in mixture (B) into the pan until heated. Serve quickly.

This is a Western Chinese recipe

Ingredients:

•     1 ½ lb whole fish (sole, cod, halibut), cleaned and scaled
•     1 tsp minced ginger root
•     3 scallions, chopped
•     2 tsps salt
•     2 tbsps dry sherry
•     Oil for deep frying
•     1 tsp ground Szechuan or black peppercorns
•     2 tbsps sesame oil
•     Lemon slices to garnish

Directions:

1. Score the fish by making diagonal slashes on each side. Place the ginger, scallion, 1 tsp of the salt and the sherry in a dish and add the fish. Leave to marinate for 30 minutes.
2. Heat the oil to 180°C/350°F. Deep fry fish until golden brown. Drain on absorbent kitchen paper and place on a dish.
3. Sprinkle with the ground peppercorns and the remaining salt. Heat the sesame seed oil and pour over the fish. Serve hot, garnished with the lemon slices.

Ingredients:

•     1 salmon or halibut steak (9-10 oz. with bone)
•     1 tsp. grated ginger root
•     1 tbsp. dry sherry
•     1 tbsp. low-sodium soy sauce
•     2 tbsp. water
•     1 1/2 tsp. apple juice concentrate
•     4 green onions with green tops, diced
•     4 or 5 snow peas

Directions:

1. Preheat oven to 375 degrees Fahrenheit.
2. Mix ginger root, sherry, soy sauce, water, and apple juice concentrate in a small bowl for sauce; set aside.
3. Spray a baking dish with no-stick cooking spray. Place fish in dish. Combine sauce, green onions, and snow peas; pour over fish. Cover and bake 20-25 minutes until fish turns from translucent to opaque.
4. Remove sauce from pan; set aside. Broil fish 3 to 4 minutes until crispy. Pour sauce over fish. Serve with rice.

Ingredients:

•     1 slice Cod fish, 250 g
•     2 soaked mushroom, diced
•     50 g ham, diced
•     ½ onion, diced
•     ¼ tsp chopped garlic
•     5 gm parsley, minced

Seasoning:

•     ½ cup fresh cream
•     ½ tsp sugar
•     ¼ tsp salt

Directions:

1. Scale, clean and drain well. Rub with little salt, for later use.
2. Heat up 2 tbsp of oil on a non-stick pan, pan-fry fish until cooked. Dish up and drain. Arrange on a plate.
3. Heat up wok with 1 tbsp of oil, stir fry chopped garlic, mushroom, ham and onion, and stir in seasoning, bring to the boil until gravy thickens.
4. Pour over fish and garnish with chopped parsley.