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Fish fillet with Ginger and Spring onions

Fish fillet

fish fillet recipes

  • ½ teaspoon salt
  • 1 teaspoon finely Chopped fresh ginger
  • 1 spring onion, finely chopped
  • 300 g ( 10 oz ) white fish fillet, such as sole,
  • Rinsed and patted dry
  • 2 tablespoon flour
  • 1 egg, beaten
  • 2 tablespoon oil
  • 2 cloves garlic, sliced
  • 2 teaspoon rice wine
  • 60 ml ( ½  cup ) fish stock ( made from fresh stock  or stock cubes ) or water
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • ¼  teaspoon pepper 
  • 1 teaspoon  vinegar
  • 1 teaspoon sesame oil
  • ½ tablespoon finely chopped ginger, to garnish
  • 1 spring onion, thinly sliced  to garnish
  • 1 fresh red chili, thinly sliced to garnish
  • 1 spring fresh coriander leaves, to garnish

how to cook white fish recipes

  1. grind the salt, ginger and spring onions in a blender or mortar and pestle until  a smooth  paste until a smooth paste is formed,
  2. Sift the flour both sides of the fish fillets, then slide the coat with the beaten egg.
  3. Heat the oil in the wok until very hot, the slide in the fish fillets, to fry, over medium heat, turning once so both sides  are golden brown, Push the fish to the sides of the wok, reduce the heat and fry the sliced garlic for 1 minute.
  4. Sizzle in the rice Wine, then the fish stock or water soy sauce, sugar and pepper, and stir combine slide fish back into the sauce and continue to cook until the sauce is nearly  dry, then stir in the vinegar and sesame oil , remove to a serving dish and garnish with the ginger , spring onions, chili and coriander leaves before serving.

Serves 2
preparation time: 30 Min’s
Cooking time: 20 Min’s

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