Chinese Pan Fried Fish with Soy Sauce
Learn to cook Chinese pan-fried fish fillet with soy sauce, garlic, ginger, and scallion. Follow my easy tips to get that perfectly crispy pan-fried fish.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 250 gram firm white fish fillet, such as red snapper, tilapia, rockfish, flounder, cod, etc.
- pinch of salt
- pinch of ground pepper
- corn starch, to dust the fish (Note 1)
- 2 tablespoon cooking oil
- 4 cloves garlic, cut into small pieces (or roughly minced)
- 1 inch ginger, peeled and thinly sliced
- 2 scallions, sliced diagonally
- 1/4 cup water
- 1 tablespoon light soy sauce (Note 2)
- 2 teaspoon sugar
Instructions
- 1
Pat dry the fish really well, especially so if you use thawed frozen fish fillet. Scatter a pinch of salt and ground pepper on the fish. Dust with corn starch (or all-purpose flour) to coat the fish so it won't stick when fried on the pan. Shake to remove excess starch/flour, and set aside.
- 2
Mix all the sauce ingredients together in a bowl and set aside.
- 3
Heat frying pan on high heat until you see a thin wisp of smoke. Add oil and swirl to coat the pan, stir fry garlic, ginger, and scallion until fragrant, about 1-2 minutes. Remove from the pan and set aside.
- 4
In the same pan, fry the fish for 5 minutes on each side. Flip the fish once at the end of 5 minutes, or once edges of the fish have browned. Otherwise, the fish will stick to the pan. Set the fish on a serving plate.
- 5
Reduce the heat to medium and pour the sauce into the pan. Once it bubbles a bit, return the garlic, ginger, and scallion into the sauce. Cook for a minute. Pour the sauce onto the fish. Serve immediately with steamed white rice.