Pan Fried Fish Fillet (Hong Kong Style)

The fish fillet is pan fried perfectly and the sauce is just balanced. It is suitable for kids and seniors, and meat lovers of course, excellent with hot steamed rice.

This is one of my favourite homey dishes often cooked by my mother. I always feel that she’s the best in cooking it.

Pan Fried Fish Fillet (Hong Kong Style) Recipe

(Printable recipe)
By Christine’s Recipes
Course: Seafood
Cuisine: Chinese
Prep time: 5 mins
Cook time: 15 mins
Yield: 3 to 4 serves

Ingredients:

• 1 piece fish fillet (mackerel or other white fish)
• salt, to taste
• pepper, to taste
• ½ tbsp Shaoxing wine
• cornflour/corn starch, for coating fish fillet
• 1 tsp shallot, minced
• 2 to 3 slices ginger, shredded
• 1 stalk spring onion, diced or shredded

Sauce:

• 1½ tbsp light soy sauce
• 2 tsp dark soy sauce
• 2 tsp sugar
• 6 tbsp water
• sesame oil,to taste
• pepper,to taste

Thickening:

• 1 tsp cornflour
• 2 tbsp water

Method :

1. Rinse fish and wipe dry with kitchen papers. Season with salt, pepper and wine. Let sit for 10 minutes. Lightly coat with cornflour. Set aside.
2. Heat oil in a non-stick frying pan. Pan fry the fish over medium-high heat until both sides are golden brown and cooked through. Remove from the pan, cover to keep warm.
3. Add some more oil in the pan. Saute shallot, ginger and white spring onion dices. Pour in the sauce. Bring it to boil. Add thickening and cook to preferred consistency. Pour the sauce over the fish. Garnish with spring onion. Serve immediately.

Note：

• You might use any favourite white fish fillets.