Wash the fish clean and slash it in a crisscross manner. Quick boil in hot oil.
Stir-fry in a wok with bottom oil. Put in minced scallions and gingers and ground
pepper. Add stock and salt. Drop in fish after boiling. Stew for about a dozen minutes
till cooked. Take it out and place in a fish dish.
Sprinkle vinegar, sesame oil, scallion shreds and coriander. Then pour stock over fish