Cantonese-style crispy fish

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.

Cantonese-style crispy fish with rice and greens

Serves

4

Prep

10m

Cooking

10m

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 or dry sherry
  • 2 tbs soy sauce
  • 1 tsp sesame oil
  • 1/4 tsp caster sugar
  • 1 tbs peanut oil
  • 4 (about 200g each) white fish fillets (such as basa or pink ling)
  • Steamed Asian greens, to serve
  • 4 spring onions, cut into matchsticks
  • 1 cup coriander leaves
  • Steamed jasmine rice, to serve

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. 

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.