Marinate the fish: In a bowl, combine the fish pieces with salt, white pepper, and shredded ginger. Let the fish marinate for about 10 minutes to absorb the flavors.

Prepare the sauce: In a small bowl, whisk together the soy sauce, oyster sauce, water, sugar, and corn flour. Set aside.

Sauté the aromatics: Heat a wok or large frying pan over medium-high heat. Add a small amount of oil and sauté the minced garlic until fragrant, about 30 seconds. Then add the julienned onions and carrots, stirring for 2-3 minutes until they begin to soften.

Cook the fish: Push the vegetables to the side of the pan, add the marinated fish, and pour in the Shaoxing wine. Cook the fish for about 2-3 minutes, gently stirring to avoid breaking the fish apart.

Add the celery and stock: Add the sliced celery and chicken stock to the pan, mixing well with the fish and vegetables. Cook for another 2-3 minutes until the celery is crisp-tender.

Pour in the sauce: Add the prepared sauce to the stir fry, stirring to coat the fish and vegetables evenly. Allow the sauce to thicken slightly, about 1-2 minutes.

Garnish and serve: Once everything is cooked through and the sauce has thickened, remove the pan from the heat. Garnish with chopped spring onions and serve immediately with steamed rice or noodles.