Pan Fried Fish

Ingredients

porgycleaned, scaled, fins trimmed

2 whole

salt

1/4 tsp

vegetable oil

3 tbsp

gingersliced 1/8-inch thick

5 slices

sugar

1 tsp

waterhot

2 tbsp

soy sauce

2 tbsp

white pepperground

pinch

sesame oil

1/4 tsp

Shaoxing wine

2 tbsp

scallionchopped

2 whole

Method

1. 01Clean fish, removing all scales including belly, head, and fins. Remove fins with shears and trim tail. Pat dry and sprinkle 1/4 tsp salt total on both sides. Set aside 15 min.
2. 02Heat wok over medium-high heat. Spread 3 tbsp oil around perimeter.
3. 03Add ginger slices, turn after 10 seconds, cook another 10 seconds until slightly caramelized. Push to side.
4. 04Pat fish dry again. Place into wok in one motion. Do not move. After 1 min, reduce heat to medium.
5. 05Tilt wok side to side so oil distributes around fish perimeter, head, and tail. Add more oil if needed.
6. 06Fry first side 5 to 6 min until light golden crust forms. Shake wok. Fish should slide easily. If sticking, increase heat slightly, add oil, cook 1 to 2 min more.
7. 07Slide spatula under middle of fish and flip in one motion toward outside of wok. Repeat for second fish.
8. 08Fry second side 4 min. Add oil if needed. While frying, dissolve sugar in hot water, then add soy sauce, white pepper, and sesame oil. Set aside.
9. 09Shake wok to ensure fish is not stuck. Add Shaoxing wine around perimeter, cook 30 sec.
10. 10Pour soy sauce mixture around perimeter. Turn heat up until simmering, about 30 sec.
11. 11Add chopped scallions.
12. 12Turn off heat. Transfer fish to serving plates with spatula. Pour remaining sauce over fish and serve.