Dish of Fried Fish with Ginger
(click to enlarge)

Fried Fish with Ginger


Singapore
Serves:
Effort:
Sched:
DoAhead:  		 2 main
**
45 min
Yes		 An intensely flavorful and delicious fish dish, suitable as an appetizer, a side or as a main dish with rice, depending how much liquid you use in the sauce (see Note-3). This recipe is flavorful enough to serve cold.

1
------
1/4
1/2
1/4
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1/2
2
1/2
1
1-1/2
2
1/3
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a/r
#
---
t
t
c
---
in

T
T
T
T
c
---

Fish Filet (1
-- Dusting mix
Ginger ground
Salt
Rice Flour
-- Sauce
Ginger fresh
Scallions
Vinegar dark (2)
Rice Wine
Soy Sauce dark
Orange Juice fresh
Stock (3)
------------
Oil to fry Fish
Prep   -   (15 min)
  1. Cut FISH into pieces about 1-1/2 inches on a side, a bit smaller for appetizers - or a bit bigger and slice the pieces when done and cooled.
  2. Grind Salt fine, mix with Ground Ginger and Rice Flour.
  3. Squeeze ORANGE for juice.
  4. Slice GINGER crosswise very thin, then slice into fine slivers and cut those crosswise very fine. Slice SCALLIONS into thin rounds. Mix all Sauce items.
Run   -   (20 min)
  1. In a well seasoned iron skillet heat Oil for frying - depth about 1/4 to 1/3 the thickness of the fish is fine. Dust the fish pieces lightly with the Dusting mix and fry on both sides until cooked through and lightly browned - keep in mind that with rice flour "browned" means "light blonde". Drain on paper toweling and keep warm.
  2. In a sauté pan heat Sauce mix and simmer about 3 minutes. Stir in Fish and simmer covered for about 4 minutes, carefully turning the fish once. Simmer a little longer for thicker sauce or add stock for thinner.
  3. Serve hot with Jasmine rice, or as a side or appetizer.
NOTES:

  1. Fish:

      Any medium or light flavor fish that cooks firm will work fine. I usually use Vietnamese Catfish (basa, swai) or Talapia.

  2. Vinegar:

      The best dark vinegar is Ching Kiang from China. Pearl River Bridge is a good brand. For details see our Sours page.

  3. Stock

      Adjust moistness of the dish for your intended use. 1/3 cup will provide a fairly thick sauce as the rice flour coating the fish thickens it, 1/4 cup will be quite dry, suitable for appetizers, and 1/2 cup will be more sauce-like for a main dish with rice. Fish, Chicken, or Pork Stock is fine.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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