Pan Fried Fish Recipe - Pan Fried Fish Chinese Style

One of my absolutely favourite lunch and serve with steamed white rice is with pan-fried fish with garlic, ginger, spring onion and dark soy sauce is one of the most classic Chinese meals to enjoy.

Ingredients
500g, 4 fish fillets
pinch of sea salt
pinch of white pepper
1 tbsp sesame oil
3 tablespoon olive oil, mild for frying
potato or corn starch, to dust the fish
1 inch ginger, peeled and thinly sliced
4 cloves garlic, cut into small pieces, minced
2 spring onion, sliced diagonally

Sauce
dark soy sauce, pearl river bridge

Method:
1) Sprinkle each side of the fish fillet with salt, white pepper, sesame oil and light soy sauce. Dust each fish fillet with potato starch or corn flour. If you don’t have them, simply dust the fish fillet with plain flour.

2) Heat the oil in a wok, over medium high heat, fry the fish for 3 minutes each side until golden brown, in the same pan, stir fry garlic, ginger, and scallion until fragrant and crisp, pressing down gently, then flip, about 3 minutes each side. Remove from the pan and set aside. Set the fish on a serving plate. Pour the dark soy sauce onto the fish. Serve immediately with steamed white rice.

Recipe Source: Josephine's Recipes