This Cantonese-style crispy fish is ready in just 20 minutes. Served with jasmine rice and steamed Asian greens, it’s a great lunch or dinner option.
- Serves4
- Cook time10 minutes
- Prep time10 minutes
Ingredients
- 5cm-piece ginger, peeled, cut into matchsticks
- 1 long red chilli, thinly sliced diagonally (optional)
- 1 garlic clove, thinly sliced
- 2 tbs Chinese rice wine
- 2 tbs soy sauce
- 1 tsp sesame oil
- 1/4 tsp caster sugar
- 1 tbs peanut oil
- 4 (about 200g each) white fish fillets
- Steamed Asian greens, to serve
- 4 spring onions, cut into matchsticks
- 1 cup coriander leaves
- Steamed jasmine rice, to serve
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Method
Step 1
Combine the ginger, chilli, if using, garlic, rice wine or sherry, soy sauce, sesame oil and sugar in a small bowl.Step 2
Heat the peanut oil in a frying pan over high heat until just smoking. Add the fish. Cook for 3 mins each side or until golden brown and cooked through.Step 3
Transfer the fish to a serving platter with the steamed Asian greens. Quickly pour the ginger mixture over the fish. Sprinkle with the spring onion and coriander. Serve with rice.
Recipe tip
COOK. STORE. SAVE.
Smart swap: You can use dry sherry instead of Chinese rice wine.
Ingredient tip: White fish fillets can be fish such as basa or pink ling.
Cantonese-style crispy fish
- Serves4
- Cook time10 minutes
- Prep time10 minutes
Ingredients
- 5cm-piece ginger, peeled, cut into matchsticks
- 1 long red chilli, thinly sliced diagonally (optional)
- 1 garlic clove, thinly sliced
- 2 tbs Chinese rice wine
- 2 tbs soy sauce
- 1 tsp sesame oil
- 1/4 tsp caster sugar
- 1 tbs peanut oil
- 4 (about 200g each) white fish fillets
- Steamed Asian greens, to serve
- 4 spring onions, cut into matchsticks
- 1 cup coriander leaves
- Steamed jasmine rice, to serve
Description
This Cantonese-style crispy fish is ready in just 20 minutes. Served with jasmine rice and steamed Asian greens, it’s a great lunch or dinner option.
Method
Step 1
Combine the ginger, chilli, if using, garlic, rice wine or sherry, soy sauce, sesame oil and sugar in a small bowl.Step 2
Heat the peanut oil in a frying pan over high heat until just smoking. Add the fish. Cook for 3 mins each side or until golden brown and cooked through.Step 3
Transfer the fish to a serving platter with the steamed Asian greens. Quickly pour the ginger mixture over the fish. Sprinkle with the spring onion and coriander. Serve with rice.