Ingredients
Fish:
- 350 gram Fish fillet ideally halibut, suitable cod, Pollock, sea bass
- 1 tablespoon Corn starch
- 2-3 slices Ginger to taste
- 2 tablespoons Vegetable oil
- 1 tablespoon Green Onion for sprinkling
Sauce:
- 2 tablespoons Soy sauce
- 2 tablespoons Water
- 1 tablespoon Sugar
- 1 teaspoon Sesame oil
- 3 pinches White pepper pinches a little
Instructions
- First of all, choose a fish. I usually don't bother with this and take pollock. If you can buy chilled, it's great, but if not, then take frozen. Defrosting, grinding.
- Cut into portions, not very large, but not small. Sprinkle with cornstarch, crumble, set aside.
- Cut the ginger into slices, then into thin strips, chop the onion and set aside.
- In a small bowl, mix all the ingredients for the sauce and stir, the sugar should dissolve.
- Over medium heat, heat a wok or non-stick frying pan with oil, put the ginger, fry until light brown, transfer to a plate and set aside.
- Put the fish in the same oil, fry until golden brown on both sides, gently turning it over with tongs, a spatula and chopsticks. When the fish is covered with a beautiful tan, pour the sauce into the pan and wait until it boils. After that, reduce the heat to a minimum and continue cooking until caramelized, turning back and forth...
- When you are satisfied with the result, transfer the fish to a plate, sprinkle with fried ginger and green onions. At the beginning of the recipe, I indicated that this amount is calculated for two servings, since this fish is served with steamed rice. I'll be honest - it's cooked well without rice, but then it turns out one serving...
- Fragrant, with sweet ginger pepper. Bon appetit and enjoy!!!