Ginger-Garlic Fried Fish

Ginger-Garlic Fried Fish

A quick fried fish with a simple twist to make it extra-ordinary!
Prep Time5 mins
Cook Time12 mins
Course: Main Course
Cuisine: Chinese
Keyword: fries, seafood, stir-fry
Servings: 1
Author: SaTyAkI

Equipment

  • Frying Pan
  • Mortar and Pestle
  • Flat Laddle
  • Knife

Ingredients

Protein

  • 200 gram Barramundi or similar fish Thick sliced cut

Spice

  • 1 tsp Ground Black Pepper Not thinly powdered
  • 1 tsp Ground White Pepper Not thinly powdered
  • 1 whole Star Anise

Vegetable

  • 3 cloves Garlic
  • 6 slices Ginger Thinly sliced
  • 1 whole Dry Red Chili
  • 1 slice Fresh Tomato

Oil and Sauce

  • 5 tbsp Refined Sunflower Oil
  • 1 tsp Fish Sauce
  • ½ tsp Toasted Sesame Oil

Seasoning

  • 1 tsp Salt

Instructions

Preparation

  • Add a pinch of salt to the fish and mix well. Keep aside.
  • Smash each of the garlic cloves by hitting in the mortar pestle once once each. It should not be smashed completely but partially.
  • Peel the ginger and cut out 6 thin slices with the knife.
  • Take a smal bowl of water and put the red chili into it.
  • Keep all the ingredients handy.

Cooking

  • Heat up the refined sunflower oil in the frying pan. Keep the flame on high.
  • Add the fish to the pan and stir-fry carefully so that the pieces do not break.
  • Add the garlic and ginger to the pan and continue stir-frying.
  • Add the star anise and the whole red chili to the pan. Keep stir-frying.
  • Add the black pepper and white pepper to the pan and stir-fry to mix well.
  • Add the fish sauce and reduce the flame to low. If it becomes too much smoky then sprinkle some water.
  • Stir gently to mix the sauce and add the tosted sesame oil to the pan.
  • Add salt to taste.
  • Again increase the flame to high and stir-fry once quickly.
  • Garnish with the sliced tomato and serve hot with butter-rice.

Notes

The quantities mentioned for the ingredients are tentative and may give better result with minor improvisations based on regional preferences as applicable.

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