2freshgutted, 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.
2table spoons of cooking oil
1tablespoonof minced ginger
1teaspoonof crushed garlicabout 3 cloves
3green onions stalks - chopped
1/4cupof rice cooking wine
1teaspoonof brown sugar
2tablespoonsof light soy sauce
1/2teaspoonof salt
1teaspoonof sesame oil
1/2cupof water
Optional ingredients: 2 or 3 small hot peppersanise seed and cilantro
Instructions
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.
Enjoy!
Recipe Notes
If 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.