Crispy Fried Fish in Ginger Soy Sauce
Crispy Fried Fish in Ginger Soy Sauce

Hi everyone, hope you are having an amazing day. Today, I’m gonna show you how to prepare a distinctive dish, crispy fried fish in ginger soy sauce. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Crispy Fried Fish in Ginger Soy Sauce is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Crispy Fried Fish in Ginger Soy Sauce is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have crispy fried fish in ginger soy sauce using 16 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Crispy Fried Fish in Ginger Soy Sauce:
  1. 1 pc (130 g) Sea Bass fillet
  2. 40 g (2 cm) Ginger (finely chopped)
  3. 20 g (3 clove) Garlic (finely chopped)
  4. 40 g (2 stalks) Spring Onions (chopped)
  5. 1 tsp Salt
  6. Sauce;
  7. 1 Tbsp Soy Sauce
  8. 1 Tbsp Rice Vinegar
  9. 1 Tbsp Chilli Sauce
  10. 1 Tsp Sesame Oil
  11. Starch Solution (mix in bowl);
  12. 1/3 cup water
  13. 1 tsp Tapioca Starch
  14. Frying;
  15. 1/2 cup Cooking Oil (shallow frying)
  16. 1 Tbsp Cooking Oil (stir frying)
Instructions to make Crispy Fried Fish in Ginger Soy Sauce:
  1. Marinade the fish with 20 g of ginger and salt for 30 minutes.
  2. In a saucepan heat 1 Tbsp of oil on high heat and then fry the garlic, half the spring onions and remaining ginger until fragrant (10 seconds). Next add the sauce mixture and cook for 30 seconds. Then add the starch solution and cook until sauce thickens. Set aside.
  3. When ready, add 1/2 cup of cooking oil in a wok on high heat. Lay the fish skin side down and fry for 2 minutes each side. Drain the excess oil with kitchen towels.
  4. Serve the fish on a serving plate and drizzle the sauce on and around the fish. Garnish with the remaining spring onions.

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