Monday, April 15, 2013

Recipe: Pan fried fish fillet (Chinese style)

I normally like my fish steamed but once in a while when I crave to have porridge
 (Not congee. Congee is the Cantonse style where rice is completely disintegrated but porridge is the type you still see the rice grain in full and you get the benefit of rice soup/water - which is good to stop tummy runs.)

Tried frying fish for the first time.
I think I overcooked mine, forgetting that mackeral is less fatty than salmon and thus 5 mins was excessive.... However, all in all, it was good and definitely something I would want to perfect to make it taste like mum's. Not quite there yet for mine. I will come back here after i refined the recipe.

Pan fry fish


- Mackerel or any white fish fillet you like.
- Sliced 2 inch of ginger into thin slices for frying
- 1 stalk of spring onion for garnish
- Shaoxing wine - 1 capful
- 2 tbsp of dark soya sauce
- 2 tbsp of light soya sauce
- dash of sugar into the soya sauce combined
- dash of white pepper
- 1 tbsp of sesame oil

Cooking Steps:

1. Marinate fish fillet with shaoxing wine, salt (dash) for about 20mins.
(throw in thin slices of ginger if you have extra on the fish to marinate as well)
2. Heat oil in frying pan. When oil is ready, add in sliced ginger slices. Remove from pan once it starts to brown.
3. Add fish fillet to pan fry until it turns brown. Remove from pan.
4. The remaining combined soya sauces, throw to the pan and heat. Drizzle over the fish. Add garnish.

PS: From my experience, it prob takes about 2 mins on one side or less depending on your thickness.

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