Fried Fish with Soy Sauce

FRIED FISH WITH SOY SAUCE

This dish for fried fish with ginger-soy sauce is very delicious when served with steaming white rice.

Fisheries are my favorite foods, but I don’t eat enough of them in the US since I can’t locate the kinds I want.

Fresh fish is abundant in Malaysia, where I grew up. The wet market carries many fish, including large, small, microscopic, deep-sea, and freshwater varieties.

I love to eat the whole fish, including the bones, deep-fried to crispy perfection. Those are fantastic, as anyone who has tasted them can attest.

I recently bought a bucket of little redfish on sale at a great price. Each of them weighed between 6 and 8 ounces. Red cod is my favorite, as seen by my steamed fish dish.

It was one of the easiest recipes for fried fish I’ve ever tried, and it turned out great, especially when served with steaming white rice drenched in the ginger soy sauce.

If you’ve had enough of salty fried fish, give this recipe for fried fish with soy sauce a whirl. I bet you will love it. Each serving of this dish contains just 153 calories.

INGREDIENTS:

• 1 fish pound (600 grams)
• Peeled and sliced 2-inch ginger
• 1-scallion stalk, thinly sliced in two-inch lengths
• 1 tablespoon of cooking oil
• soy sauce, 3 tbsp.
• Shaoxing wine, 1 tsp.
• 2 dashes of white pepper powder
• 2 dashes of white pepper powder
• 2 tablespoons of oil
• 2-teaspoon confectioners’ sugar

INSTRUCTIONS:

1. Remove the fish’s scales, gills, and skin. Paper towels work well for this. Make a small dish out of all ingredients and leave it aside. Use a deep fryer or a big wok for cooking the fish. You may do this by deep-frying the fish in a kettle of heated oil. Serve immediately after removing from the pan on a serving plate.
2. Add a spoonful of frying oil to a wok and heat it. Stir-fry the ginger strips until they’re golden brown, then remove them from the pan. Add the soy sauce mixture to the same oil and bring it to a boil. Garnish with ginger and scallions cooked in vegetable oil and soy sauce. Serve with steaming white rice right away.