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Home  >  Inspire & Create  >  Easter  >  Cantonese-Style Crispy Fish


RECIPE

Cantonese-Style Crispy Fish

Prep

10 mins


Cooking

10 mins


Difficulty

Easy


Serves

4

Cantonese-Style Crispy Fish

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
  • ¼ 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

  1. Combine the ginger, chilli, if using, garlic, rice wine or sherry, soy sauce, sesame oil and sugar in a small bowl.
  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.
  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.