Chinese Pan Fried Fish with Sauce 煎紅衫魚
Deceptively simple to look at and make, we find this Chinese Pan Fried Fish with Sauce 煎紅衫魚 dish incredibly tasty: a firm white fish meat cooked to golden crispy skinned perfection, then, at the last minute, inundated with a multi flavored sauce that permeates every bite with dash, zip and multiple layers of tastiness.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2-3 small sized firm fleshed white fish
- 6-8 slices ginger
- 2 spring onions, cut to rounds
- 1 garlic clove, finely minced
- 2 tbsp ginger, finely minced
- 1 1/2 tbsp soy sauce
- 1 tbsp Shao Hsing rice wine
- 1 tsp sesame oil
- 1 tsp sugar
- 1/2 tsp white pepper
Instructions
- 1
Wash fish. Dry with paper towels.
- 2
Mix spring onions, garlic, minced ginger, soy sauce, rice wine, sesame oil, sugar and white pepper together in a bowl.
- 3
Rub oil over fish all over.
- 4
Heat wok to medium high heat. When wok is hot add 1 1/2 tbsp oil. Add ginger slices and stir fry until aroma rises. Add fish and fry 4 mins until skin is golden brown. Flip and fry another 5 mins until skin golden.
- 5
Pour the sauce mix over the fish, cover the wok and turn off the heat. Let sit covered in the wok for a minute.