Chinese Pan Fried Fish with Soy Sauce

Chinese eating place fashion pan-fried fish fillet with soy sauce, garlic, ginger, and scallion. Use any firm flesh white fish fillet. With tips for succesfully pan frying fish fillet.

Pan-fried fish with soy sauce is one of the most classic Chinese recipe to experience white fish. Chinese eating places like to serve their fish entire, and handiest on occasion thinly sliced, or in fillet form. This recipe with fish fillet is the perfect and most straightforward, and you may have a clearly excellent fish dish for lunch/dinner in half-hour, which includes prep time. 

Choosing your white fish fillet

Since I am aiming for a easy and clean recipe, allow’s stick with fish fillet. Some of my favourite fish consist of red snapper, rock fish, swai, cod, grouper, halibut, and tilapia. Basically, any white fish fillet with company flesh is suitable for this recipe. Most fish fillets don’t include pores and skin, but the ones with pores and skin are honestly going to be better considering that pan frying will flip the pores and skin simply crispy and crunchy, giving a nice texture assessment to the flesh of fish.

Preparing your fish fillet for pan frying

The method to put together and pan fry a fish fillet is the equal no matter the fish of choice. These are the stairs I observe:

    Pat dry every fish fillet with paper towel.
    Sprinkle each aspect of the fish fillet with salt and pepper.
    Dust every fish fillet with corn starch. If you don’t have corn starch and also you aren't aiming for a gluten-free dish, you could additionally genuinely dust the fish fillet with all-motive flour.

Once you do all of the steps above, your fish fillet are geared up to be cooked and you may proceed with the relaxation of the recipe.

Chinese Pan Fried Fish with Soy Sauce

four.9 from thirteen reviews
Author: Anita Jacobson
Categories: Main Dish
Cuisine: Chinese
Ingredients: Seafood
Prep Time: 15 mins
Cook Time: 15 minutes
Total Time: 30 minutes

Serves: 2

    250 gram company white fish fillet, together with crimson snapper, grouper, rock fish, and so on.
    Pinch of salt
    pinch of floor pepper
    corn starch, to dust the fish
    2 tablespoon cooking oil
    four cloves garlic, cut into small portions (or roughly minced)
    1 inch ginger, peeled and thinly sliced
    2 scallions, sliced diagonally
    1/four cup water
    1 tablespoon mild soy sauce 
    2 teaspoon sugar


    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 may not stick whilst fried at the pan, set aside.
    Mix all of the sauce substances together in a bowl and set apart.
    Heat oil in a frying pan on excessive heat and stir fry garlic, ginger, and scallion until aromatic, approximately 1-2 minutes. Remove from the pan and set aside.
    In the equal pan, fry the fish for 5 mins each side. Only flip the fish once on the cease of 5 minutes, otherwise, the fish will persist with the pan. Set the fish on a serving plate.
    Turn the heat to medium and pour the sauce to the pan. Wait till it bubbles a bit, then go back the garlic, ginger, and scallion into the sauce. Cook for a mins. Pour the sauce onto the fish. Serve at once with steamed white rice.


   You also can use normal soy sauce in case you do not have light soy sauce. If you have to, you may also use darkish soy sauce however do add salt to suit your taste when you consider that darkish soy sauce is less salty in comparison to mild soy sauce or regular soy sauce.

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