Serves: 1-2
Prep Time: 15 minutes
Cook Time: 15 minutes


INGREDIENTS

• 250g firm white fish fillet, such as red snapper, grouper, rock fish, king fish etc.
• pinch of salt
• pinch of ground pepper
• corn starch, to dust the fish
• 2 tbsp cooking oil
• 4 cloves garlic, cut into small pieces (or roughly minced)
• 1 inch ginger, peeled and thinly sliced
• 2 scallions, sliced diagonally

Sauce mix:

• ¼ cup drinking water
• 1 tbsp soy sauce
• 2 tsp sugar

DIRECTIONS

1. Pat dry the fish, scatter a pinch of salt and ground pepper on the fish. Dust with corn starch 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 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 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 scallion into the sauce. Cook for a minutes. Pour the sauce onto the fish. Serve immediately with steamed white rice.

Source: http://dailycookingquest.com/by-category/main-dish/chinese-pan-fried-fish-with-soy-sauce

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Labels: asian, chinese, fish, fried, recipes