In a large skillet, over a medium heat, add the oil. Add the garlic and half of the ginger. After 30 seconds, add the stock, soy sauce and wine. Bring to a boil and simmer until the liquid is reduced by half, approximately 5-10 minutes. Season to taste with salt and pepper.

Place the fillets in the liquid, and poach until the filets are cooked through, approximately 5-7 minutes.

Serve over brown rice.

NOTE: Catfish, cod, tilapia, and other mild white fish work well too.