Fried Fish with Soy Sauce

When it comes to fish, Chinese-style cooking gives you the choice of steaming or frying. First things first: make sure the fish is fresh. Whether you choose to steam or fry, this recipe works for both.

 

On steamed or fried fish, top with crispy fried julienned ginger, which delivers a sharp, zesty, and fresh spicy taste. Pour soy sauce heated in the same oil used to fry the fish over it, then drizzle sesame oil on top of the fish. Finished with fresh spring onions.

For frying, dust the fish with cornflour and rice flour for a crisp crust. The fish can even be prepared ahead and refrigerated until ready to fry.

 

Effortless Chinese home cooking, this dish pairs well with rice, a simple soup (CHINESE HERBAL SOUP) or a quick stir-fry for a complete, hearty meal (BEANS STIR-FRY).

Ingredients for Fried Fish with Soy Sauce

For the fish
1 black pomfret/bawal hitam - clean, de-gut and pat dry.
1 tsp corn flour
1 tsp rice flour
 Salt and pepper for taste
*** Dust fish with these ingredients
Oil for frying
Spring onion 

For the Sauce 
1 inch ginger - remove skin and slice into thin long stripes
1 tbsp dark soya sauce
1 tbsp sweet soy sauce
3 tbsp water
A few drops of sesame oil
Salt 

How to Make Fried Fish with Soy Sauce
Heat enough oil and fry fish on both sides till cripsy. 
Remove and place on a serving plate.
Leave about 2 tablespoon of oil in the same wok. 
Fry the ginger until crispy.
Remove and set aside. 
In the same oil, add dark soy sauce, sweet soy sauce, water and salt.
Simmer for a minute.
Pour the sauce over the fried fish.
Top with fried ginger strips, drizzle with sesame oil, and garnish with spring onions.