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Pan-fried Chinese fish
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Crispy fish with savory sauce for a perfect flavor contrast!
Ingredients:
  • 7.50 gm cornflour
  • 100.00 ml Homemade Chinese Stir-fry Sauce (see notes)
  • 4 x 150g firm skinless white fish fillets
  • 40.00 ml plain flour
  • 36.80 gm vegetable oil
  • 3cm piece fresh ginger, cut into thin matchsticks
  • 1 green onion, thinly sliced diagonally
  • 1-2 small red chillies, thinly sliced
  • 1 bunch steamed baby buk choy
  • Steamed white rice, to serve
Instructions:
  • Combine cornflour with 2 teaspoons of water until a smooth mixture forms. Mix in 2 cups of water and stir-fry sauce. Set it aside.
  • Season the fish generously with salt and pepper. Spread flour on a large plate and gently coat the fish with it.
  • In a large frying pan over medium-high heat, heat oil. Add fish and cook for 2 minutes on each side until golden and just cooked through. Transfer to a plate and loosely cover with foil to keep warm.
  • Place the pan back on medium heat and pour in the sauce mixture. Continuously whisk for 1 minute and 30 seconds, or until the sauce begins to thicken slightly. Remove from heat and mix in the ginger. Pour the mixture into a heatproof jug.
  • Plate the fish individually. Top each portion with a generous drizzle of the sauce, then sprinkle with onion and chili. Serve alongside steamed baby bok choy, rice, and the rest of the sauce.

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