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.
Chinese Soy Sauce Fish
- 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
- 1/4 cup of rice cooking wine
- 1 teaspoon of brown sugar
- 2 tablespoons of light soy sauce
- 1/2 teaspoon of salt
- 1 teaspoon of sesame oil
- 1/2 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 1/4 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.
Recipe NotesIf you are using hot pepper and anise seed, add them along with the rice cooking wine and the soy sauce before placing the fish back in the pan. The cilantro can be added just before serving as a garnish.
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