Directions
- 1Pat the fish dry on both sides.
- 2Season both sides with salt and white pepper powder.
- 3Let the fish season for about 15 minutes.
- 4Prepare the ginger and cut four thin slices of ginger.
- 5Cut four more thin slices and cut them into fine strips.
- 6Prepare four green onions and cut the stem part into 2-inch sections by cutting diagonally.
- 7Cut the leafy part into strips.
- 8Mix cornstarch with cold water and stir until the cornstarch dissolves.
- 9Sprinkle cornstarch on the fish and spread it evenly.
- 10Add some oil to a hot pan over medium-high heat and add the ginger slices and the stem part of the green onion to the pan.
- 11Let it sizzle in the oil for about 15 seconds.
- 12Put the fish fillet in the pan and pan fry the fish for 4 minutes on each side.
- 13Swirl the pan occasionally so oil gets to all the fish.
- 14Remove the ginger and green onion before they get too brown.
- 15Remove the fish from the pan.
- 16Add some oil to a hot pan over medium heat.
- 17Add the fine ginger strips and let them sizzle in the oil for about 10 seconds.
- 18Turn off the heat and add the green onion strips.
- 19Remove it from the pan and place it over the fish.
- 20Turn the heat back on low and add the soy sauce and sugar to the pan.
- 21Mix the soy sauce with the oil and bring it to a boil.
- 22Add the white pepper powder and the cornstarch and water mixture.
- 23Stir the sauce and bring it to a boil again.
- 24Add a touch of sesame oil.
- 25Pour some sauce around the fish.
Ingredients
- 17.4 oz fish fillet
- 494 g fish fillet
- 0.5 tsp salt
- 0.125 tsp white pepper powder
- 4 tsp cornstarch
- 0.5 oz ginger
- 13 g ginger
- 4 stalks green onion
- 4 tsp soy sauce
- 0.5 tsp sugar
- 0.125 tsp white pepper powder
- 0.5 tsp sesame oil
- 0.5 cup water
- 0.75 tsp cornstarch
Equipment
plateknifecutting boardcupspoonpan
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