Chinese Pan Fried Fish with Soy Sauce
- 250g Red Grouper Fillet or Red Snapper Fillet
- Pinch of salt
- Pinch of ground pepper
- Corn starch, to dust the fish
- 2 Tablespoon cooking oil
- 4 Cloves garlic, cut into small pieces (or roughly minced)
- 1 Inch ginger, peeled and thinly sliced
- 2 Scallions, sliced diagonally
- ¼ Cup water
- 1 Tablespoon soy sauce
- 2 Teaspoon sugar
- Pat dry the fish, scatter a pinch of salt and ground pepper on the fish. Dust with corn starch to coat the fish so it won’t stick when fried on the pan, set aside.
- Mix all the sauce ingredients together in a bowl and set aside.
- Heat oil in a frying pan on high heat and stir-fry garlic, ginger, and scallion until fragrant, about 1-2 minutes. Remove from the pan and set aside.
- In the same pan, fry the fish for 5 minutes each side. Only flip the fish once at the end of 5 minutes, otherwise, the fish will stick to the pan. Set the fish on a serving plate.
- Turn the heat to medium and pour the sauce into the pan. Wait until it bubbles a bit, then return the garlic, ginger, and scallion into the sauce. Cook for a minute. Pour the sauce onto the fish.
- Serve immediately with steamed white rice.