Chinese Fried Fish with Soy Sauce

1 large cod fillet (or other firm white fish), halved
Pinch salt
Pinch white or black pepper
2–3 tablespoons cornflour
Vegetable oil for shallow frying
1 thumb-sized piece ginger, finely chopped
2 garlic cloves, finely chopped
2 spring onions, finely sliced

The Sauce
1 tablespoon light soy sauce
2–3 tablespoons water
1 teaspoon sugar

PREPARATION

1. Score the skin of the fish lightly. Pat dry thoroughly. Season both sides with salt and pepper, rubbing it in gently.
2. Lightly coat both sides of the fish with cornflour. Shake off excess to ensure a thin, even layer.

COOKING

1. Heat a frying pan over medium-high heat. Add enough oil for shallow frying.
2. Place the fish skin-side down, laying it away from you. Do not move it. Cook for 2–3 minutes until the skin crisps and releases naturally.
3. Flip carefully and cook for another 2–3 minutes until just cooked through. Remove and rest on a plate.
4. Using the same pan and oil, gently fry ginger and garlic until lightly translucent and fragrant. Do not brown.
5. Add soy sauce, water and sugar. Bring to a simmer and reduce slightly until lightly syrupy.
6. Add spring onions and stir for 5–10 seconds.
7. Pour the hot sauce directly over the rested fish. Serve immediately.

School of Wok Tips

• Pat the fish completely dry before coating to achieve crisp skin.
• Do not move the fish while crisping or it may stick.
• Let the fish rest briefly after frying to finish cooking gently.
• Add spring onions at the very end to keep their freshness.

FAQs

Can I use another type of fish?
Yes, any firm white fish works well as long as it is not too fatty.

Why coat with cornflour?
Cornflour dries the surface and helps create an extra crisp skin.

How do I know when the fish is cooked?
The flesh will flake easily and turn opaque, but still remain moist.