1. Prepare the fish by rinsing firm-fleshed fish fillets like tilapia, cod, or basa under cold water and pat them dry with a paper towel. Season the fillets lightly with salt, white pepper, and a teaspoon of light soy sauce. Let them marinate for 10-15 minutes, or up to 1 hour for deeper flavor. Optionally, coat the fish lightly with cornstarch for extra crispiness.

2. Slice fresh ginger thinly into matchstick pieces and cut scallions into small sections, separating the white and green parts.

3. Prepare the sauce by combining 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of sugar, and 1 teaspoon of sesame oil in a small bowl. For a thicker sauce, mix 1 teaspoon of cornstarch with 2 tablespoons of water and add it to the mixture.

4. Heat a large non-stick skillet or wok over medium-high heat with 2 tablespoons of neutral cooking oil. Add the ginger slices and stir-fry them for 1-2 minutes until fragrant, making sure not to burn them.

5. Add the marinated fish fillets to the pan. Cook them for 3-5 minutes on one side until golden brown and crispy. Carefully flip the fillets and cook the other side for an additional 2-3 minutes. Alternatively, you can bake the fish in a preheated oven at 375°F for 10 minutes on a parchment-lined sheet.

6. Pour the prepared sauce over the fish while still in the pan. Add the white parts of the scallions to the sauce and fish, cooking for an extra 2 minutes to meld the flavors together.

7. Carefully transfer the fish to a serving platter and pour the ginger and scallion-infused sauce over the fillets.

8. Garnish the finished dish with the green parts of the scallions to add a fresh and vibrant touch.

9. Serve the Pan-Fried Fish with Ginger and Scallions immediately with steamed rice or your preferred side dishes. Enjoy!