Fish Recipe For Chinese Pan-Fried Fish

This quick fish recipe for Chinese pan-fried fish with soy sauce, garlic, ginger, and scallion is excellent. Most Chinese fish recipes call for entire fish, including red snapper, rockfish, pomfret, flounder/sole, sea bass/striped bass, tilapia, and cod are among the most popular fish used in Chinese cuisine. Because cod is such a large fish, we usually only utilize cod fillets/steaks instead of the whole fish.

How to cook fish fillets until they are crispy
Each fish fillet should be thoroughly dried. Salt, pepper, and flour/starch Season the fish fillets with salt and pepper before dusting with corn starch. If you don’t have any corn starch on hand and aren’t trying to make a gluten-free dish, coat the fish fillet with all-purpose flour.
Shake off any extra flour or starch. Coat your fish thoroughly but not overly. A lot of starch/flour will make the fish less crispy. What is the best fish to eat?

How to cook a pan-fried fish
Use a big skillet or pan.
Cold oil and a hot pan.
Before adding oil, make sure the pan is hot. So, heat the pan until thin smoke appears, then add the oil and swirl it around to coat the pan before cooking.
Allow the fish fillet to fall out of the pan on its own.
Almost all of the time, the fish fillets will adhere to the pan at first. The fillets will naturally remove themselves from the pan after the surface is cooked and golden brown.

Sauce for pan-fried fish
The goal of this dish is to appreciate the fish with a few flavouring elements as possible. As you can see, our herbs/aromatics consist solely of garlic, ginger, and scallions.
It doesn’t get any easier than this when it comes to the sauce. Only three ingredients are required: water, mild soy sauce, and sugar.

What is a good light soy sauce substitute?
Standard soy sauce, such as Kikkoman soy sauce, is the ideal substitution, especially reduced-sodium soy sauce, as I find the common form too salty.
15 minute prep time
15 minutes to prepare
Time allotted: 30 minutes
Serves two people

250 g firm white fish fillet (red snapper, tilapia, rockfish, flounder, cod, etc.)
A sprinkle of salt
A pinch of black pepper
Corn starch (*) for dusting the fish
Two tablespoons oil for cooking
Garlic cloves, chopped into small pieces (or roughly minced)
One inch peeled and thinly sliced ginger
Two scallions, diagonally sliced
Sauce for fried fish
One cup of water
One tablespoon light soy sauce
Two teaspoons of sugar

If you’re using thawed frozen fish fillets, make sure to dry the fish thoroughly.
Season the fish with salt and freshly ground pepper.
Coat it with corn starch (or all-purpose flour) to prevent the fish from sticking to the pan during frying, coat it with corn starch (or all-purpose flour).
Set aside after shaking to remove excess starch/flour.
Combine all of the sauce ingredients in a dish and put them aside.

How to make
Heat the frying pan over high heat until a thin wisp of smoke appears.
Stir in the oil to coat the pan, then stir the garlic, ginger, and scallion for about 1-2 minutes, or until fragrant.
Remove the pan from the heat and set it aside.
Fry the fish for 5 minutes on each side in the same pan.
After 5 minutes, or when the edges of the fish have browned, flip the fish once more. The fish will stick to the pan otherwise.
Place the fish on a platter to serve.
Turn down the heat to medium-low and add in the sauce.
Return the garlic, ginger, and scallion to the sauce once it has begun to bubble. Allow for a minute of cooking time.
Toss the fish in the sauce.
Serve with steamed white rice right away.

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