Master the Best Stir Fried Fish in Just 10 Minutes

The secret of a tender and tasty fish lies in this simple Chinese pan dish technique. When I grew up, the food of my mother filled the kitchen with the scent of ginger and spring onions. The fish was always tender and tasty and was never overcooked. Now I'm sharing a simple recipe with you. You need fish fillet, ginger, garlic, spring onions. Let's start with the fish. You can use any solid white fish you like, such as sea bass, zackenbass or schnapper. I'm using tulmen or fish head here. Cut the fish into slices. Not too thin. About 1 cm thick slices. Fish is tenderer than other meat. The fish must be firm enough to be able to fry it under a stir. Next, you marinate the fish with salt and Chinese cooking wine. The Chinese cooking wine helps to remove any fish smell. However, if your fish is fresh enough, it should not have a fish smell. Carefully mix the fish. Add the corn flour. Mix it until it is covered. Then add oil and stir again. Make sure that every piece of fish is covered with oil. Set it aside while we prepare the other ingredients. Cut the ginger into slices and then into strips. I usually don't peel my ginger. Cut the garlic into slices. Separate the spring onions into the white and the green. Halve the white lengthwise. Then cut them into pieces. Do the same with the green pieces. Now mix corn starch with water. Stir until the corn flour has dissolved. Set it aside as well. Now fry the fish. Fill the pan with enough oil to fry all the fish slices in it. Turn the heat to medium high. Before we fry the fish, bread it with a little more corn flour. To test whether the oil is hot enough to fry, dip some wood in the oil. In this case it is the chopsticks. When bubbles rise on the chopsticks, the oil is hot enough. Carefully place the fish slices in the oil. To prevent the fish from becoming too full and the temperature of the oil from dropping too much, fry them in small portions. When the slices stick to each other, just shake them carefully. Fry the fish until it is slightly golden brown. Like this. When it is ready, take it out of the pan and turn off the heat. Remove most of the oil, so that about two tablespoons of oil remain in the pan. Increase the heat to medium. Fry the ginger until it is fragrant. This takes about a minute. Then add the garlic and the white parts of the spring onions. Fry them for another minute. Add water or chicken broth. Oyster sauce and light soy sauce. Sugar and pepper. I adjust the color to make it a little darker by adding some dark soy sauce. My dark soy sauce is very dark and very thick, so I only add a little of it. Depending on how dark and thick your dark soy sauce is, you have to cook it on eye level and adjust the amount accordingly. Or you just leave it out. Next, turn off the heat and bring everything to a boil. Stir the cornmeal well, as the cornmeal has now settled on the bottom of the bowl. Add half of the cornmeal. Mix everything well and the sauce should thicken in a few seconds. If it is not thick enough, add more cornmeal. Put the fish slices back in the pan. Swing carefully so that they are covered. Add some Chinese cooking wine to the sides of the pan. If the pan is hot enough, it should sizzle and smell the scent of Chinese cooking wine. Add the green parts of the spring onions. Turn off the heat. Then taste and season. Done! A quick, simple and delicious fish fillet from the pan with ginger and spring onions, which every mother will be proud of. If you like this recipe, then give this video a thumbs up and share your opinion in the comments. Also watch these other videos to get more simple and delicious ideas. Thanks for watching and see you next video.