Chinese Crispy Fish Recipe

Pan Fried Fish: Chinese Whole Fish Recipe The Woks …

WebJan 28, 2016 · Sprinkle salt on both sides of both fish--use about 1/4 teaspoon in total. Set aside for 15 minutes. Heat your wok over medium …

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1. Clean the fish, removing all scales, making sure to pay attention to scales on the belly, the head, and near the fins. Even if you have it cleaned at your fish market, fish mongers always tend to miss some scales. Make sure you clean out the inside of the fish as well.
2. Let the fish drain in a colander and pat both sides dry with a paper towel. Transfer to a plate. Sprinkle salt on both sides of both fish--use about 1/4 teaspoon in total. Set aside for 15 minutes.
3. Heat your wok over medium-high heat, and spread 3 tablespoons of oil around the perimeter. Add the ginger. After about 10 seconds, turn the ginger over for another 10 seconds and push them to the side. The wok should be hot but not smoking too much (an indication that the wok is too hot). The ginger should be slightly caramelized but not burned.
4. Use a paper towel to pat the fish dry again, and carefully place into the wok in one motion. Do not move the fish! After about 1 minute, turn the heat down to medium; you want to get a nice light crust on the skin without it burning. Tilt the wok carefully one side at a time so the oil distributes around the perimeter of the fish, including the head and the tail. You can add more oil around the perimeter of the wok if you want some extra insurance against sticking.

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Chinese Pan Fried Fish with Soy Sauce Daily Cooking …

WebSep 16, 2013 · Always heat the pan first before adding oil. So what you want to do is to heat the pan until you start seeing thin smoke, then add …

1. Pat dry the fish really well, especially so if you use thawed frozen fish fillet. Scatter a pinch of salt and ground pepper on the fish. Dust with corn starch (or all-purpose flour) to coat the fish so it won't stick when fried on the pan. Shake to remove excess starch/flour, and set aside.
2. Mix all the sauce ingredients together in a bowl and set aside.
3. Heat frying pan on high heat until you see a thin wisp of smoke. Add oil and swirl to coat the pan, stir fry garlic, ginger, and scallion until fragrant, about 1-2 minutes. Remove from the pan and set aside.
4. In the same pan, fry the fish for 5 minutes on each side. Flip the fish once at the end of 5 minutes, or once edges of the fish have browned. Otherwise, the fish will stick to the pan. Set the fish on a serving plate.

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Chinese Fish Stirfry (Healthy OnePan Meal!) The …

WebFeb 28, 2020 · Add 1 tablespoon of oil and the julienned ginger. After 10 seconds, add the garlic, red onions, and scallions. Turn the heat to high, …

1. Pat your fish filet dry and cut into 1½ inch pieces. Transfer to a bowl, and add Shaoxing wine, salt, white pepper and canola oil. Mix until all the fish is coated. Set aside for 10 minutes before adding the cornstarch and tossing to coat. There should be no standing liquid or any visible dry cornstarch. Add a bit more cornstarch or pour off excess liquid as needed. Set aside.
2. In a small bowl, mix the hot chicken stock, sesame oil, salt, sugar, white pepper and oyster sauce. Set aside.
3. Boil enough water to blanch the vegetables in your wok. Add the carrots, asparagus, red bell pepper, and celery if using. After 15 seconds or until the water begins to simmer again, stir in the snow peas for 10 seconds, and quickly transfer the vegetables to a cool water bath. Drain thoroughly in a colander.
4. Velvet your fish, cooking it until it’s just shy of totally cooked through (the final cooking will take place when everything gets stir-fried together).

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Panseared halibut (with Cantonese ‘steamed fish’ sauce

WebMay 4, 2021 · Heat some oil in the wok (or pan) over medium heat. Saute the coarsely chopped garlic, coarsely chopped shallots, ginger slices, …

1. Pat dry the fish fillet with a kitchen paper towel.
2. Season the fillet with salt and pepper on both sides.
3. Coat with cornstarch on both sides and pat it gently.
4. Heat some oil. Place the fish fillet skin side down in the pan.

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