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Chinese-style Fried Fish

Prep: 10 mins

Cook: 10 mins

Fish cookery

Beautifully delicate Cod with crispy skin, topped with an aromatic savoury sauce.

  • 1 fillet cod (or any white fish fillet)

  • 6-8 tbsp corn flour, seasoned with pinch of salt & pepper

  • 4 cloves garlic, finely diced

  • 1 thumb sized piece ginger, finely diced

  • 2 spring onions, finely sliced into rings

The Sauce

  • 100ml hot water

  • 2 tbsp light soy sauce

  • 2 tsp sugar

Preparation

  • Dab the fish fillet with kitchen paper to dry well and then dust with the seasoned cornflour. Give the fish a little flick to shake off any excess flour. Mix ‘The Sauce’ together and set aside for later.

Cooking

  • Heat the frying pan to a high heat. Add enough oil to shallow fry the fish. Slowly lower the fish into the bubbling oil, skin first. Leave the fish for 3 minutes, then flip and fry for another 3 minutes. Set the fish on a serving plate.

  • In the same oil, stir fry the garlic and ginger until translucent (lower the heat so they don’t burn). Then add the spring onions until fragrant, about 1-2 minutes. Reduce the heat to medium and pour the sauce into the pan. Allow it to reduce for a minute and then pour the sauce onto the fish. Serve immediately with steamed white rice.

How To Make Chinese-style Fried Fish

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  • 1 fillet cod (or any white fish fillet)

  • 6-8 tbsp corn flour, seasoned with pinch of salt & pepper

  • 4 cloves garlic, finely diced

  • 1 thumb sized piece ginger, finely diced

  • 2 spring onions, finely sliced into rings

The Sauce

  • 100ml hot water

  • 2 tbsp light soy sauce

  • 2 tsp sugar


Preparation

  • Dab the fish fillet with kitchen paper to dry well and then dust with the seasoned cornflour. Give the fish a little flick to shake off any excess flour. Mix ‘The Sauce’ together and set aside for later.

Cooking

  • Heat the frying pan to a high heat. Add enough oil to shallow fry the fish. Slowly lower the fish into the bubbling oil, skin first. Leave the fish for 3 minutes, then flip and fry for another 3 minutes. Set the fish on a serving plate.

  • In the same oil, stir fry the garlic and ginger until translucent (lower the heat so they don’t burn). Then add the spring onions until fragrant, about 1-2 minutes. Reduce the heat to medium and pour the sauce into the pan. Allow it to reduce for a minute and then pour the sauce onto the fish. Serve immediately with steamed white rice.

How To Make Chinese-style Fried Fish

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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