Q: How can I prevent the fish from sticking to the pan while frying?
A: Make sure to heat the oil properly before adding the fish, and use a non-stick pan if possible for easier handling.
Q: What’s the purpose of adding cooking wine along the edge of the pan?
A: Cooking wine helps to remove the fishy smell and enhances the flavor of the fish.
Pan-Fried River Fish: A Simple and Delicious Recipe
Notes
Ingredients:
- River fish (e.g., catfish): 500g
- Light soy sauce: 10g
- 1 green onion
- 3 slices of ginger
- Appropriate amount of sesame oil
- A handful of garlic sprouts
- Green and red bell peppers (optional)
- Heat the sesame oil in a pan. Begin frying the fish over medium heat. Drizzle some cooking wine along the edge of the pan to remove the fishy smell.
- Fry until golden and crispy, then turn up the heat. Add ginger and garlic to the pan without removing the fish, and sauté until fragrant.
- Add garlic sprouts and bell peppers to the pan. Stir-fry briefly before adding the sauce mixture.
- Mix light soy sauce, dark soy sauce (optional), salt, MSG (optional), sugar, oyster sauce, and a half bowl of water to create the sauce. Add it to the pan.
- Cook until the sauce thickens, then remove from heat and serve.
- High in protein
- Contains healthy fats, particularly omega-3 fatty acids (depending on the type of fish used)
- Source of vitamins and minerals from the vegetables
