Ginger Fish
Tender fish morsels pan-fried in ginger infused oil a sweet ginger-soy sauce topped with crispy fried ginger.
Ingredients
- 3 tbsp vegetable oil
- 600 g hake (or other white fish)
- 2-3 tbsp cornstarch
- 6 cm piece ginger (2-3 inches)
- small bunch green onion/ scallion stems (about 10-12 stems)
Sauce
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 3 tsp sugar
- 2 tsp cornstarch
- 100 ml water (just under 1/2 cup)
Instructions
- Combine all elements for the sauce into a small bowl.
- Thinly slice the ginger into a fine julienne. Slice the scallions at a diagonal angle.
- Cut to the fish into thick chunks and place on absorbent paper to absorb excess moisture. Coat lightly on all sides with cornstarch.
- Add the oil to a non-stick pan over medium heat and when hot, fry the ginger until lightly golden and crispy.
- When the ginger is fried, take out of the oil and reserve.
- To the remaining oil, add the coated fish. Pan-fry the fish pieces for a couple of minutes on each side. When cooked, carefully remove the fish from the pan.
- Add the scallions to the pan and allow to wilt slightly.
- Add the sauce ingredients and half of the fried ginger and allow the sauce to thicken and become transparent and glossy.
- Last add in the fish and turn gently to coat with the sauce, being careful not to break the fish. Remove from the heat to prevent the fish from overcooking.
- Serve with fluffy rice or noodles.
Notes
The cooking time of the fish will depend on the fish you are using. If using a firm fish or thicker pieces, the cook time will be longer. Test a piece for 'done-ness' when the fish looks cooked.