Korean Mushroom and Saury Soy Stir-fry

One hundred eighty grams saury flesh is placed in a sieve for 2 to 3 minutes to drain, and any large visible bones are removed. One hundred forty grams oyster mushrooms is torn into pieces of similar thickness, 100 g cabbage is cut into 1 cm strips, and 40 g green onion is sliced. One tablespoon cooking oil is heated over medium before the green onion and 1 teaspoon minced garlic cook for 30 seconds. The mushrooms and cabbage are added and stir-fried over medium-high heat for 2 minutes. Their surfaces first become moist; cooking continues until the bottom of the pan looks dry again. The saury is added with 1.5 tablespoons soy sauce, 0.5 tablespoon chili flakes, and 1 tablespoon sugar. A spatula is used to lift and fold the mixture instead of pressing or stirring the fish into small flakes. After 2 minutes over medium heat, when the seasoning coats the ingredients, 1 teaspoon lemon juice is added and the heat is turned off. Since canned saury is already cooked, adding it only for the final stage warms and seasons it while preserving larger pieces. Removing the vegetable moisture before the sauce goes in also keeps the finished stir-fry from collecting a thin pool of liquid in the pan.