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1
Heat 2 tablespoons of the oil in a large skillet over high heat.
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2
When a drop of water sizzles rapidly on contact with the oil, add the garlic and ginger and cook quickly until aromatic but just slightly browned, 1 to 2 minutes.
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3
Add the fish stock, soy sauce, sherry, sugar, and oyster sauce and bring to a boil, stirring to dissolve the sugar.
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4
Reduce the heat to low and simmer the sauce, uncovered, until the flavors have blended and the sauce has reduced slightly, about 15 minutes.
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5
Whisk 2 teaspoons of the cornstarch with the cold water to blend.
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6
When smooth, whisk the mixture into the simmering sauce, stirring until thickened, about 30 seconds.
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7
Remove the skillet from the heat and keep warm, covered, while you prepare the fish.
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8
Combine the egg whites and remaining 1 tablespoon cornstarch in a wide, shallow bowl and whisk to blend.
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9
Combine the black and white sesame seeds on a plate.
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10
Dip each fish fillet first in the egg-white mixture to coat both sides, then in the sesame seeds to cover completely, shaking off any excess.
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11
Place each fillet as it is coated on a baking sheet.
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12
Preheat the oven to its lowest setting.
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13
Heat the remaining 1/4 cup oil in a large, heavy skillet over medium-high heat.
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14
Add half the fish fillets or as many as will fit comfortably; do not crowd the pan.
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15
Saute until lightly browned on both sides, about 3 minutes per side, depending on the thickness of the fillets.
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16
Adjust the heat as necessary so the fillets brown nicely but the seeds dont burn.
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17
Using a slotted spatula, transfer the fillets to paper towels to drain, then to a platter.
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18
Cover loosely with aluminum foil and keep warm in the oven while you saute the remaining fillets.
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19
When all the fillets are sauteed, spoon the hot sauce over them and serve immediately.
