This recipe brings out the delicate flavors of red snapper, enhanced with the warmth of ginger and the aromatic touch of spring onions. The sauce, a perfect blend of oyster sauce, soy sauces, and Shaoxing wine, coats the fish beautifully, making it a delightful dish for any meal. It's a simple yet flavorful recipe that is sure to impress.
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Marinate the fish fillets with salt, pepper, water, and cornstarch for 15 minutes.
Slice the ginger and separate the white and green parts of the spring onions.
Heat some oil in a wok and fry the fish over medium heat until both sides turn golden brown. Avoid moving the fish too much to prevent it from breaking apart. Once cooked through, remove and set aside.
In the same wok, heat 2 tablespoons of oil. Toss in the sliced ginger until light brown, then add the white part of the spring onions and stir until aromatic.
Add water, oyster sauce, light soy sauce, dark soy sauce, Shaoxing wine, and sugar to the wok. Stir and mix well.
Thicken the sauce with the cornstarch solution, then add the fried fish fillets. Stir gently until all the fillets are well coated with the sauce.
Sprinkle the green part of the spring onions and sliced chilies over the dish for freshness before serving.
Be gentle when frying the fish to prevent it from breaking apart.
Adjust the amount of chilies based on your spice preference.
Use fresh ginger and spring onions for the best flavor.
Can I use a different type of fish?
Yes, you can substitute red snapper with other firm white fish like cod or halibut.
What can I use instead of Shaoxing wine?
You can use dry sherry or mirin as a substitute for Shaoxing wine.
How can I make this dish gluten-free?
Use gluten-free soy sauce and oyster sauce to make this dish gluten-free.
Can I prepare this dish in advance?
It's best served fresh, but you can prepare the sauce in advance and reheat it before adding the fried fish.
What can I serve with this dish?
This dish pairs well with steamed rice or stir-fried vegetables.
I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I cook. Some days it isn’t even fancy or a hard recipe. Some days it’s a classic, but something that I’ve created. Cooking is my time to be me.
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