Quick Braised Fish with Shiitake Mushrooms & Celery

In a bowl, combine the thinly sliced grouper fillet with water and young ginger juice.

Add salt and a few dashes of white pepper, then mix gently.

Add cornflour to coat the fish and mix well.

Finally, add cooking oil, mix again, and set the fish aside.

Heat a claypot or wok over medium heat and add cooking oil.

Add the cubed young ginger and quartered shallots. Fry until fragrant for about a minute.

Add the halved shiitake mushrooms, chopped garlic, and a pinch of salt. Stir-fry for another minute until fragrant.

Pour in water, oyster sauce, light soy sauce, and dark soy sauce. Bring the mixture to a boil.

Once boiling, gently add the marinated fish slices in a single layer.

Add the bite-sized celery pieces on top of the fish.

Cover the pot and cook for 3 minutes.

Pour Chinese cooking wine around the lid to enhance the fragrance and cook for one more minute.

After a total of 4 minutes of cooking, turn off the heat. The dish is ready to be served.