Pan Fried Fish: Chinese Whole Fish Recipe
User Reviews
5
34 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
15 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
300 kcal
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Course
Main Course
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Cuisine
Chinese
Pan Fried Fish: Chinese Whole Fish Recipe
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This recipe details pan-fried whole porgy fish seasoned simply with salt, ginger, and Shaoxing wine, complemented by a quick soy-sugar sauce. The preparation ensures the fish skin crisps evenly while the flesh remains moist and tender. Caramelized ginger slices add aromatics, and the sauce brightens the dish with a balance of savory soy and sweetness, along with a hint of heat from white pepper and a touch of sesame oil for depth.
Description
This Pan Fried Fish recipe uses whole porgy fish, carefully cleaned and salted before cooking. The fish is pan fried in vegetable oil with ginger slices until the skin crisps without burning. The sauce is made separately by mixing sugar, soy sauce, water, white pepper, and optionally sesame oil and Shaoxing wine. After the fish is cooked on both sides, the sauce is spooned over the fish and allowed to caramelize slightly, enhancing the flavor and creating a glossy finish. The inclusion of scallions adds freshness when sprinkled on the final dish.
The cooking method focuses on patience to maintain the fish’s integrity, avoiding flipping too soon or moving it during cooking to achieve a crispy skin and moist interior. This dish pairs well with steamed rice and simple vegetable sides to complement the savory fish flavors.
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Ingredients
- 2 porgy (about 1 to 1½ pounds each; 450g-650g)
- 1/4 teaspoon salt
- 3 tablespoons vegetable oil
- 5 lices ginger (1/8-inch thick)
- 1 teaspoon sugar
- 2 tablespoons water hot
- 2 tablespoons soy sauce
- Pinch ground white pepper fresh
- ¼ teaspoon sesame oil (optional)
- 2 tablespoons Shaoxing wine
- 2 scallions (chopped)
Instructions
- Clean the fish, removing all scales, making sure to pay attention to scales on the belly, the head, and near the fins. Even if you have it cleaned at your fish market, fish mongers always tend to miss some scales. Make sure you clean out the inside of the fish as well.
- Let the fish drain in a colander and pat both sides dry with a paper towel. Transfer to a plate. Sprinkle salt on both sides of both fish--use about 1/4 teaspoon in total. Set aside for 15 minutes.
- Heat your wok over medium-high heat, and spread 3 tablespoons of oil around the perimeter. Add the ginger. After about 10 seconds, turn the ginger over for another 10 seconds and push them to the side. The wok should be hot but not smoking too much (an indication that the wok is too hot). The ginger should be slightly caramelized but not burned.
- Use a paper towel to pat the fish dry again, and carefully place into the wok in one motion. Do not move the fish! After about 1 minute, turn the heat down to medium; you want to get a nice light crust on the skin without it burning. Tilt the wok carefully one side at a time so the oil distributes around the perimeter of the fish, including the head and the tail. You can add more oil around the perimeter of the wok if you want some extra insurance against sticking.
- Continue frying the fish for 5 to 6 minutes on the first side. At this point, a light crust should have formed, and you can give the wok a little shake now--the fish should slide around easily. If not, you can use a metal spatula to lift the fish slightly and peek underneath to check the color and to make sure the fish is not sticking. The fish should be a nice golden brown.
- If the fish still sticks, then you probably have the heat too low, so turn it up slightly, add a little more oil, and let it cook for another 1 to 2 minutes! Once you have the fish sliding around in the wok or pan and the first side is golden brown, then you are ready for the flip! Carefully slide the spatula under the middle of the fish on the side towards the middle of the wok and in one steady motion, lift and flip it towards the outside of the wok. Repeat the same “flip” for the other fish.
- Let the fish fry on the second side for another 4 minutes and again, add some oil if you think it is necessary. While the fish is frying, dissolve the sugar and hot water in a small bowl, and add the soy sauce, white pepper, and sesame oil (if using). Set aside.
- Shake the wok to make sure the fish is not stuck. Next, add the Shaoxing wine around the perimeter of the wok and let cook off for 30 seconds. Pour the soy sauce mixture around the perimeter of the wok and turn the heat back up until the sauce is simmering (about 30 seconds). Add in the chopped scallions.
- Turn off the heat, and use your spatula to carefully transfer the fish to serving plates. Scoop up the rest of the remaining sauce, pour evenly over the fish and serve!
Nutrition Information
Show Details
Calories
300kcal
(15%)
Carbohydrates
2g
(1%)
Protein
41g
(82%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Cholesterol
110mg
(37%)
Sodium
522mg
(22%)
Potassium
638mg
(14%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
230IU
(5%)
Vitamin C
0.7mg
(1%)
Calcium
88mg
(9%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
| Carbohydrates | 2g | 1% |
| Protein | 41g | 82% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 110mg | 37% |
| Sodium | 522mg | 22% |
| Potassium | 638mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 230IU | 5% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 88mg | 9% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
34 reviews
Excellent
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