Cantonese style crispy fish

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How to make Cantonese style crispy fish

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:10
  • Total Time : 0:20

Ingredients

  • 5cm-piece ginger, peeled, cut into matchsticks
  • 1 long red chilli, thinly sliced diagonally (optional)
  • 1 garlic clove, thinly sliced
  • 2 tablespoons Chinese rice wine or dry sherry
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon caster sugar
  • 1 tablespoon 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.

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