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Fried Fish with Ginger
Serves 4 Prep 10 min Total 10 min Type Meal Origin Chinese

Fried Fish with Ginger

A Cantonese fried fish: a whole white fish shallow-fried till the skin crisps.

Serves 4 Prep 10 minutes Units Rate

Overview

Ginger is the Chinese cook's answer to lemon in European fish cookery. In this elegant preparation, fresh ginger imparts a subtle fragrance that enhances rather than masks the delicate flavour of fish. The simplicity of the technique belies the sophistication of the result, the interplay between crispy exterior and tender flesh, balanced with aromatic sauce.

Serves: 4 Prep Time: 10 minutes

Ingredients

Fish & Coating

  • 225 grams cod fillets
  • ¼ teaspoon salt
  • 1 ½ tablespoons cornflour
  • 75 ml groundnut oil

Aromatics & Sauce

  • 1 ½ tablespoons fresh ginger (finely shredded)
  • 1 tablespoon Chinese chicken stock
  • ½ teaspoon salt
  • 1 tablespoon dry sherry (or rice wine)
  • 1 teaspoon sugar

Method

Stage 1 - Prepare

  1. Sprinkle the fish fillets on both sides with ¼ teaspoon of salt.
  2. Cut the fish into 2 cm wide strips and let them sit for 20 minutes.
  3. Dust with cornflour just before cooking.

Stage 2 - Shallow-Fry

  1. Heat the oil in a wok or large frying pan.
  2. When hot, add the ginger and, a few seconds later, the fish.
  3. Shallow-fry the fish strips until crisp and brown.
  4. Remove them with a slotted spoon and drain on kitchen paper.

Stage 3 - Make Sauce

  1. Pour off all the oil and discard it.
  2. Wipe the wok clean.
  3. Add the stock, salt, sherry and sugar to the wok.
  4. Bring them to the boil.

Stage 4 - Finish

  1. Return the fish slices to the pan.
  2. Turn the fish gently in the sauce for 1 minute, taking care not to break up the slices.
  3. Remove to a platter and serve at once.

Notes

  • Ginger as flavouring: Fresh ginger should be shredded finely to infuse its subtle warmth without overwhelming the fish.
  • Shallow-frying technique: The goal is a crispy, golden exterior while maintaining tender, moist flesh inside.
  • Gentle handling: Fish flakes easily, be gentle when turning in the sauce to maintain presentation.
  • Fresh ginger essential: Use fresh, not powdered, for the delicate fragrance this dish requires.

Serving

Serve with: Steamed rice and a simple green vegetable such as bok choi

Storage

  • Best served immediately for optimal crispness and texture
  • Keeps 1 day refrigerated but texture will soften
  • Not recommended for freezing (fish becomes mushy upon thawing)

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