Fried Fish with a Ginger Soy Glaze
Fried Fish with a Ginger Soy Glaze comes with beautifully crisp fish on the outside. It's then smothered in a sauce loaded with aromatics!
- Prep time
- 15 min
- Cook time
- 40 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 fish ((black pomfret, flounder or any of your choice))
- 1/3 onion ((or 3 small red onions, roughly chopped))
- 145 g / 0.3 lb ginger ((cut into fine strips))
- 1 clove garlic ((finely chopped))
- 1 tsp salt ((to rub into the slits))
- 1 tbsp sugar ((or to taste))
- 1/2 tbsp potato starch
- 1/2 tbsp chicken bouillon powder
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce ((or to taste))
- 1 tsp sesame oil
- 1/2 US cup water
- 16 tbsp cooking oil ((or more if needed))
Instructions
- 1
Use scissors to cut the fins and tail off.
- 2
Use a knife to scrape any excess scales off both surfaces under running cool water. Make 3 diagonal scores on one side of the fish roughly 5mm (0.2") deep and 3cm (1.2") apart. Flip and repeat on the other side.
- 3
Rinse the head and inside the gill, then let the seafood sit in a colander to drip dry. Dab some salt onto your fingers and rub it into the scored slits.
- 4
Heat up a pan or wok on high heat, then pour 5 tbsp oil in. When hot, put one to two fish in to pan fry on one side. Let it sit on medium heat for 5 minutes or until golden brown.Note: The number of fish you put in the pan will depend on how big your pan is. If you can fit more, you will need to add more oil.
- 5
Meanwhile, mix together the oyster and light soy sauces, sugar, chicken bouillon powder, potato starch, sesame oil and water.
- 6
After 5 minutes of frying, flip the fish over to cook on the other side for 6 minutes or until golden brown.Repeat for all the seafood, then transfer onto a plate.Note: If you find the pan starts to get dry as you fry, pour 1 tbsp oil around the fish.
- 7
Turn the heat up to high and pour 1 tbsp oil in the pan. Add the garlic, onion and ginger. Fry for 30 seconds or until golden.
- 8
Pour the mixed sauce in and stir until it starts to bubble. Lower the heat to medium to simmer for 2 minutes or until the liquid has reduced to your preferred consistency.
- 9
With the sauce still in the pan, place the fish on top (bottom side down) for 30 seconds to flavor the base.
- 10
Transfer the entire dish onto a plate by flipping the seafood over so the top side is facing up, then pour the remaining sauce on top.
- 11
Serve immediately as is!