Ingredients:

  • 1.5 lb firm white fish fillets (Cod, Halibut, or Mahi Mahi)
  • 3 tbsp cornstarch
  • 1 tsp fine sea salt
  • 1 tsp ground white pepper
  • 2 tbsp neutral oil
  • 3 cloves garlic, finely minced
  • 1 tbsp fresh ginger, minced
  • 3 stalks spring onions, sliced into 1-inch pieces
  • 2 small red Fresno chilies, thinly sliced
  • 1 tbsp neutral oil
  • 1 tsp toasted sesame oil

Instructions:

  1. Pat the fish fillets extremely dry with paper towels to ensure a crispy exterior.
  2. In a bowl, whisk together cornstarch, salt, and white pepper. Dredge each fillet in the mixture, shaking off any excess.
  3. Lightly brush the coated fillets with neutral oil to prevent sticking to the grill.
  4. Preheat the grill to medium-high (approximately 400°F / 200°C).
  5. Place fillets on the grill and cook for 4–6 minutes per side until the edges are deep mahogany brown and the fish flakes easily.
  6. Remove fish from heat and let rest on a wire rack for 2 minutes.
  7. In a small skillet or wok, heat neutral oil and sauté minced garlic, ginger, sliced spring onions, and Fresno chilies until fragrant.
  8. Stir in toasted sesame oil, then toss the grilled fish fillets with the aromatic mixture before serving.