🍂Ingredients:
– Fish: 1 lb (approx. 500g) firm white fish fillets (e.g., cod, snapper, or similar), cut into serving pieces
– Scallions (Green Onions): 4-5 stalks, thinly sliced (separate white and green parts)
– Ginger: 1-inch piece, thinly sliced
– Garlic: 2 cloves, minced
– Chili Peppers: 2-3 small red chilies, thinly sliced (optional, adjust to taste)
– Soy Sauce: 2 tbsp
– Oyster Sauce: 1 tbsp
– Rice Wine (Shaoxing): 1 tbsp (optional, adds depth of flavor)
– Sugar: 1 tsp
– Vegetable Oil: 2 tbsp
– Salt and Pepper: to taste
🍂Instructions:
1. Prepare Fish:
🔸Pat fish fillets dry with paper towels. Season with salt and pepper.
2. Fry Fish:
🔸 Heat 1 tbsp vegetable oil in a pan or wok over medium-high heat.
🔸Add fish and fry until golden brown and cooked through (about 3-4 minutes per side).
🔸Remove from pan and set aside.
3. Sauté Aromatics:
🔸In the same pan, add remaining vegetable oil. 🔸Add white parts of scallions and ginger; stir-fry for about 30 seconds until fragrant.
🔸 Add garlic and chili peppers (if using); stir-fry for another 15 seconds.
4. Sauce:
🔸Add soy sauce, oyster sauce, rice wine (if using), and sugar to the pan. Stir to combine.
5. Combine:
🔸Return the cooked fish to the pan.
🔸Toss gently to coat with the sauce.
6. Garnish:
🔸Add the green parts of the scallions. Stir gently and cook for another minute.
7. Serve:
🔸Serve immediately.
🏵️Tips:
– Use a firm, white fish that holds its shape well during frying.
– Don’t overcrowd the pan when frying the fish; work in batches if necessary.
– Adjust the amount of chili peppers to your preferred spice level.
– Shaoxing rice wine adds a subtle sweetness and depth of flavor. If you don’t have it, you can omit it.
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