My mother in law has been making Chinese soy sauce fish for us using different fish and I just love it every single time. I couldn’t believe it was so simple to make. See easy print recipe below the pictures.
Tip: do not use defrosted fish for this dish, as it may not hold together while being fried/simmered.
- 2 fresh, gutted, scaled and dried whole fish, cut in half. We have used trout and red snapper very successfully. Any big fish will do, i.e. halibut or sea bass. A 1 lb. fish serves two. If you get two fish that fit in the pan, fry them whole.
- 2 table spoons of cooking oil
- 1 tablespoon of minced ginger
- 1 teaspoon of crushed garlic (about 3 cloves)
- 3 green onions stalks - chopped
- ¼ cup of rice cooking wine
- 1 teaspoon of brown sugar
- 2 tablespoons of light soy sauce
- ½ teaspoon of salt
- 1 teaspoon of sesame oil
- ½ cup of water
- Optional ingredients: 2 or 3 small hot peppers, anise seed and cilantro
- On a big frying pan or wok, fry fish on both sides at high temperature until golden brown. Take out and set aside.
- Place the chopped green onion, fresh ginger and minced garlic in the pan with oil, water and sugar. Stir.
- Add soy sauce and cooking wine. Stir, and allow the sauce to heat on medium to high fire.
- Place fish back in the pan and simmer until excess water evaporates and the fish is thoroughly cooked inside (about 10 minutes).
- Taste the fish and add salt if needed in ¼ teaspoon increments.
- Add the sesame oil and serve the fish on a deep serving plate, pouring the remaining sauce on top and on the sides.
- Great with plain rice and vegetables.
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