Pat the fish dry . In a bowl, mix the flour, salt and black pepper together.

Dredge each piece of fish in the flour mixture and coat evenly. Shake off any excess.

In a large skillet, melt 1 tablespoon of butter over medium high heat and add olive oil.

Cook the fish for 3-4minutes on each side, until golden brown. Try not to move the fish too much, especially using a pan that isn’t nonstick, otherwise the fish may be more likely to stick to the bottom and not get browned easily. Remove the fish from the skillet and plate.

Turn down the heat to low. Add white wine to the skillet to deglaze. Stir up any browned bits and continue to heat until almost all the wine has evaporated.

Add butter to the skillet. Once it’s melted, add the minced garlic and fresh herbs to the skillet. Sautéed for about 30 seconds till fragrant. Add chicken broth and bring it to a simmer. Turn off heat and add in the remaining butter and lemon juice. Adjust seasoning if necessary.

Pat the fish dry and sprinkle salt and pepper on both sides.

Heat oil over medium high heat. Add ginger and cook for 20seconds. Push the ginger aside and it should be slightly caramelized but not burned.

Dissolve sugar and hot water in a small bowl, add soy sauce, white pepper and sesame oil.

Remove excess oil and leaves about 3 tablespoon oil. Pour the soy sauce mixture and turn the heat up. Let it cook for 30seconds till the sauce is simmering. Add in the chopped scallions and plate.