Instructions: Stir the cornstarch and salt together in a bowl. Add the fish slices and toss gently to coat. Let stand for 10 minutes.

For the Sauce: Stir the rice wine and fish sauce together in a small bowl.

For the Dish: Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the ginger and lemongrass. Stir-fry until fragrant, 30 seconds to 1 minute. Add fish, gently stir-fry for 30 seconds. Add the green onions, pickled ginger, chili, and sauce. Cook over high heat until the onions are tender and the fish is cooked through, about 1 to 2 minutes.

Scoop the contents of the wok onto a serving platter and garnish with the cilantro, if you like.

This recipe yields 4 servings.

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