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easy Indonesian recipes

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 red snapper, rock fish, or grouper. Restaurants love to either serve their 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 the it will turn really crunchy and crispy once cooked, really yummy. ♥

Chinese Pan Fried Fish with Soy Sauce

Chinese Pan Fried Fish with Soy Sauce

Chinese Pan Fried Fish with Soy Sauce


4.8 from 6 reviews

Categories:

Cuisine:

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 2

Ingredients

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

Comments

  • Puni says:

    Yummy,thanks

  • Chris says:

    Beautiful pictures there. Will be cooking this! Thanks for the recipe, Anita :)

    • Anita says:

      Thanks Chris. I hope you will like this one as well :)

  • Daniekray says:

    I love this recipe, it'll be my second time using it.....thank you Anita......much love and thanks from my picky family ,lol..

  • Daniel ray says:

    Oops its Daniel ray,,,sorry

    • Anita says:

      I am happy you and your family love the recipe :)

  • teo ai li says:

    Hi, may I know do you use light soya sauce or dark soya sauce? Thanks!

    • Anita says:

      I use either regular soy sauce or light soy sauce, but not dark soy sauce.

  • Nes says:

    Can I use kembung fish for this sis? Is that ok?

    • Anita says:

      Hm.... I am not so sure, usually I use red snapper/rock fish/tilapia.

  • Himanshu says:

    Hi, Can we make this recipe using Basa fillets

    • Anita says:

      I think basa would also be a good choice :)

  • Swen Nater says:

    Made this last night. Very good. Very good. Suggestion: Fry in two batches. Fish will brown better. Suggestion: Make twice the sauce; it's not enough. Suggestion: Salt fish immediately after frying. Use a wok. Keeper.

  • Max says:

    Can I use dark soy sauce?

    • Anita says:

      Yes, but Chinese dark soy sauce is generally less salty, so you may want to adjust by adding a bit of salt to taste :)

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