How to Fry Fish Without It Sticking 豉油香煎鱼 Chinese Restaurant-Style Fish in Fragrant Soy Sauce Recipe

Name: How to Fry Fish Without It Sticking 豉油香煎鱼 Chinese Restaurant-Style Fish in Fragrant Soy Sauce Recipe
Total time: 30 min
Ingredients: 2 stalks Scallion, finely sliced; 5–6 Shallot, finely sliced; 20 g Ginger, julienned; 4 cloves Garlic, finely chopped; Fish, trimmed; 2 White pepper, ground; 1 tsp Salt; 1 tbsp Cornstarch; 1 tbsp Fragrant oil, for frying; 2 tbsp Soy sauce; ½ tbsp Oyster sauce; ½ tsp Sugar; Cilantro, roughly chopped

By Spice N' Pans · 30 min

Ingredients

Scallion · finely sliced2 stalks
Shallot · finely sliced5–6
Ginger · julienned20 g
Garlic · finely chopped4 cloves
Fish · trimmed
White pepper · ground2
Salt1 tsp
Cornstarch1 tbsp
Fragrant oil · for frying1 tbsp
Soy sauce2 tbsp
Oyster sauce½ tbsp
Sugar½ tsp
Cilantro · roughly chopped

Instructions

Pat the fish dry, then rub it all over with the salt, white pepper and cornflour.
Heat the oil in a pan and fry the spring onion, shallot, ginger and garlic until golden and crisp; lift them out and keep the fragrant oil.
Fry the fish in the fragrant oil until golden on both sides, without moving it too early so it does not stick.
Remove the fish and pour off excess oil, leaving 1 tbsp in the pan.
Add the water, light soy sauce, oyster sauce, sugar and white pepper to the pan and bring to a simmer.
Return the fish to the sauce and spoon it over until the fish is cooked through.
Plate the fish, pour the sauce over it, and top with the crispy aromatics, spring onion and coriander.

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