In this mouthwatering video, we bring you the delightful flavours of Chinese cuisine with our recipe for Stir-Fried Fish with Ginger and Spring Onion. The fish fillets are infused with the aromatic combination of fresh ginger and spring onion in the stir-fry sauce, providing the perfect balance of savoury and sweet flavours. Don't just imagine how good this dish is, grab your wok and cook it for yourself. In case you don't want to deep-fry your fish, scroll down to the end of this description for a simplified version of our Spring Onion Ginger Fish recipe. Happy cooking!
Chinese Stir Fried Soy Sauce Fish Recipe Ingredients: Serves 3 - 4 pax -------
Marinated fish ------- 420g mackerel fish fillet (salmon, grouper or snapper can also be used) A few dashes of white pepper 1 teaspoon salt 2 tablespoons water 1.5 tablespoons cornflour
Other ingredients ------- 1 thumb-sized young ginger, julienned 1 medium-sized red onion, cut into wedges 2 - 3 stalks of spring onion (add the stem first) 4 cloves garlic, chopped 180ml water 1.5 tablespoons oyster sauce 1.5 tablespoons light soy sauce 1.5 tablespoons premium dark soy sauce 1.5 teaspoons sugar Some cornstarch solution 1 tablespoon Chinese cooking wine (Shaoxing Huatiao wine)
See the ingredient list below for your easy reference.
Hope you can recreate this yummy recipe in the comfort of your home. Happy cooking!
Hi and welcome to Spice and Pans. Today we'll be cooking
stir-fried fish with ginger and spring onions. So let's start cooking.
Now we'll do an easy seasoning on the fish. I have with me over here
420 grams of mackerel fillet which I've cut into thick pieces like this.
Don't cut it too thinly otherwise you'll lose a lot of the juice inside there
which we don't want to. Apart from mackerel you can always use
salmon, grouper, snapper, no problem. Any fish that don't have too much bones,
no problem at all. For the seasoning, very simple, a few dashes of pepper,
1 teaspoon of salt and add in 2 tablespoons of water.
Gently just mix them up first. I'm using my hand because it's so much
easier to do this without breaking the fish.
I just gently mix them around like this. Once you mix them up well, we'll add in
one and a half tablespoon of cornflour. This will protect the protein
when we deep fry the fish in a while. Mix them up well.
Make sure they are coated with the cornflour. I have another video
on stir-fried fish with ginger and spring onions
but for the other recipe I did not deep fry the fish. So if you don't want to
deep fry fish, you can actually use that recipe. I'll leave the link in the
description box below. Once you're done with this,
we'll proceed to deep fry them. Now we'll start to deep fry our fish.
Heat up a wok of oil. Make sure your oil is hot enough. I'm using medium heat at
this moment. Now how to test whether the oil is hot
enough or not? Using a bamboo skewer or bamboo chopstick.
Put it in. If you see bubbles rising up like this, that means the oil is hot
enough. One thing to note is not to overcrowd
your pan or wok. Put them in one by one. We just
want it to fry to a light golden brown. Not too dry. We still want to taste the
freshness and the sweetness of the fish. Now remember before you deep fry
anything, please rest your protein, your fish or your meat to room temperature
before you fry them. Otherwise, it will not cook properly.
We'll cook this in two batches because I don't have enough space in my
pan. Do not move them around. Make sure that the crust has formed.
Once the crust has formed, we'll turn it to the other side.
It's okay if they start to stick together. Just shake it a little bit and
then they will separate themselves out. If your oil is smoking too much or gets
too hot, always try to reduce the heat. The fish is about done. As you can see, a
very light golden brown is what we want to achieve.
The fish is basically cooked already. We will now remove them from the pan and
proceed to fry the second batch. Once you have finished frying the fish,
remove most of the oil, leaving some behind like this.
Add in one thumb size of ginger, sliced like this.
One medium sized onion, cut into wedges like this.
Add in the stems of two or three spring onions.
Put it in. Give it a good stir. Get the flavor out.
I'm using medium heat right now so you can do the same. Keep stirring.
Add in four cloves of garlic chopped. Get the flavor out.
I can already start to smell how good this is.
Now we're adding water. Add in 180 milliliters of water.
Add in one and a half tablespoon of oyster sauce.
One and a half tablespoon of light soy sauce.
This is actually one of our favorite dishes to cook. Now depending on how dark
you want the sauce to be, I'm using one and a half tablespoon of dark soy sauce.
This dish is both savory and sweet so we need to add some sugar.
One teaspoon of sugar and another half a teaspoon.
Mix the sauce up. Let it boil for a minute or two
just to get all the flavors together. Keep stirring it. Now depending on how
much sauce you want, if you want more sauce you can thicken it
right now and then mix everything together.
Or if you want lesser sauce then you can cook them down for a little while more.
Now we just give this a taste to make sure that it's savory and sweet
enough for us. Beautiful. Now we're thickening the sauce
up with some cornstarch solution. Thicken it to the consistency that you
want. Now add in one tablespoon of Chinese
Shaoxing wine. If you don't take alcohol you can omit
this step. Mix it up. Now we're adding our fish
as well as the rest of our spring onions. Give it a good mix
and it's time for our lunch.
Now the dish is done. Let's have a taste. I love the ginger fragrance that's
coming out from here. Get a nice big piece.
Dip it in the sauce and here you go.
The sauce coats the fish beautifully. Really really fragrant.
Best with steamed rice. So ladies and gentlemen, I hope you like our video.
Do click like on our video and do subscribe to our channel.
And now it's your turn to cook. See you. Bye bye.
