Chinese Pan Fried Fish with Soy Sauce - Recipe

Dear Friends,

Greetings and wishing you all the best in life.

This recipe that I have penned for you is a very simple Chinese recipe. I am sure you will like it and it can be served with a bowl of clear chicken soup with chopped celery and parsley to give a good flavour, and, of course, hot steamed rice.  It is a wholesome meal, then a dessert is most welcome for friends who have a sweet tooth, to top it all.  

As it is simple easy dish, I really hope you will like cooking and eating it too.  If the dish turns out good, next you can have your friends over and enjoy having this with a glass of wine.

Ah! Sounds good doesn’t it.

Cheers!!

Chinese Pan Fried Fish with Soy Sauce

                 

Pan fried fish with soy sauce is one of the most classic Chinese recipe to enjoy white fish. You can use any kind of firm white fish, such as firm sole or bhetki fish.  You can serve fish whole or thinly sliced, but I think it is easiest to use a fillet since the cooking process is easier, just cook the fish for 5 minutes each side and you are done. Oh, and please choose a fillet that still has its skin on since it will turn really crunchy and crispy once cooked, really yummy.  But there are some people who don’t like the skin, the choice is yours ♥

Chinese Pan Fried Fish with Soy Sauce

Ingredients for sauce

• ¼ cup water
• 1 tablespoon soy sauce
• 2 teaspoon sugar

Instructions

1. Pat dry the fish, scatter a pinch of salt and ground pepper on the fish. Dust with cornstarch to coat the fish so it won't stick when fried on the pan, set aside.
2. Mix all the sauce ingredients together in a bowl and set aside.
3. Heat oil in a frying pan on high heat and stir fry garlic, ginger, and green onions until fragrant, about 1-2 minutes. Remove from the pan and set aside.
4. In the same pan, fry the fish for 5 minutes each side. Only flip the fish once at the end of 5 minutes, otherwise, the fish will stick to the pan. Set the fish on a serving plate.
5. Turn the heat to medium and pour the sauce to the pan. Wait until it bubbles a bit, then return the garlic, ginger, and green onions into the sauce. Cook for a minutes. Pour the sauce onto the fish. Serve immediately with steamed white rice and Soup.

                                                       

Parsan Narang

9th July 2016