Chinese soy sauce fish - © tuttysan 2009
My mother in law has been making this dish for us utilizing different fish and I just love it every single time. Couldn’t believe it was that simple. Here’s the recipe. Serves 4:
You’ll need:
- Two fresh, gutted, scaled and dried whole fish, cut into sizable pieces. We have used trout and red snapper very successfully. Any big fish will do, i.e. halibut or sea bass. A 1 lb. fish serves two. If you get a smaller fish, you can fry it whole.
- Cooking oil
- Ginger - a tablespoon, minced
- Garlic – a tablespoon, minced
- Green onions – chopped
- Cooking wine – 1/4 cup
- Brown sugar – one tea spoon
- Light soy sauce – three tablespoons
- Salt to taste
Optional ingredients:
- Hot or black pepper
- Cilantro
- Anise seed – a few stars
Preparation:
Sear the fish until skin is crunchy and light brown. Set aside. © tuttysan 2011
Push fish back in frying pan with seasoning ingredients. Cover briefly and turn until both sides are fully cooked. tuttysan © 2011
On a big frying pan or wok, fry fish on both sides at high temperature until golden brown. Take out. Place the chopped green onion, fresh ginger and minced garlic in the pan with oil, water and sugar. Add soy sauce and salt to taste. Place fish back in the pan and simmer until excess water evaporates and the fish is thoroughly cooked inside (about 10-12 minutes). The juice left will be thick and full of flavor. Serve fish on deep serving plate, pouring the sauce on top and on the sides. Great with white rice and vegetables.
The optional ingredients can be added just before serving for an extra kick or as a garnish. Enjoy!
Enjoy with white rice and vegetables! tuttysan © 2011
Tip: do not use defrosted fish for this dish, as it may not hold together while being fried/simmered.
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