Pan-Fried Fish with Scallions
A delightful dish featuring tender fish fillets pan-fried to perfection and served with aromatic scallions and a savory sauce.
Equipment
- Frying pan or wok
- cutting board
- knife
- Measuring spoons
- Paper towels
Ingredients
- 1 lb Firm white fish fillets Cod or snapper works best.
- 4-5 stalks Scallions Thinly sliced, separated into white and green parts.
- 1 inch piece Ginger Thinly sliced.
- 2 cloves Garlic Minced.
- 2-3 small Red chilies Thinly sliced (optional).
- 2 tablespoons Soy sauce Adds savory depth.
- 1 tablespoon Oyster sauce For rich umami flavor.
- 1 tablespoon Rice wine Optional, adds depth of flavor.
- 1 teaspoon Sugar To balance savory notes.
- 2 tablespoons Vegetable oil For frying the fish and sautéing the aromatics.
- to taste Salt and pepper To season the fish.
Instructions
- Pat the fish fillets dry with paper towels and season with salt and pepper.
- Heat 1 tablespoon of vegetable oil in a pan over medium-high heat. Add the seasoned fish fillets and fry for 3-4 minutes on each side until golden brown and cooked through.
- Remove the fish from the pan and set aside on a plate.
- In the same pan, add the remaining tablespoon of vegetable oil. Add the white parts of the scallions and sliced ginger, stir-frying for about 30 seconds until fragrant.
- Add the minced garlic and optional red chilies, stirring for another 15 seconds.
- Add the soy sauce, oyster sauce, rice wine, and sugar to the pan, stirring to combine.
- Return the fish to the pan, spooning the sauce over the fillets to coat them.
- Garnish with the green parts of the scallions and serve immediately.
Notes
This dish is versatile; adjust the spice level by adding more or fewer chilies. Perfect for family dinners or special occasions.