Chinese · Dinner
Deep Fried Fish with Ginger Scallion
White fish fillet coated in cornstarch and deep fried until the crust is crisp and golden, topped with hot sesame oil poured over julienned ginger, scallion, and a splash of soy sauce. Cantonese-style, balancing crunchy exterior against flaky flesh.
$7
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
612Calories
40.3gProtein
36.8gFat
29.1gCarbs
2.1gSugar
1.3gFiber
1180mgSodium
90mgChol
5.1gSat Fat
580mgPotassium
45mgCalcium
1.4mgIron
2.9mcgVitamin B12
6mgVitamin C
protein-rich
herb-salt
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pat white fish fillet dry, season both sides with salt and white pepper, dust evenly with cornstarch, shaking off excess.
2
Prep
Julienne fresh ginger and scallions into thin matchsticks; combine in a heatproof bowl with soy sauce and sugar.
3
Fry
Heat vegetable oil in a small wok over medium-high heat to 350°F (175°C); test with a pinch of cornstarch until it sizzles and floats.
4
Fry
Lower the fish fillet into hot oil and fry for 3 to 4 minutes per side until the crust is deep golden and flesh flakes easily.
5
Plate
Drain fish on paper towels briefly, set on a serving plate, heat sesame oil until shimmering, and pour over the ginger-scallion mixture immediately before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 1/2 cup60g cornstarch
- 2 cup480ml vegetable oil, for deep frying
- 2 tbsp2 tbsp fresh ginger
- 44 scallions
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp white pepper
- 2 pinch2 pinch sugar
