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Regardless of whether you are planning an elaborate menu or simply planning in advance for tomorrow's Pan fried Chinese fish. This recipe comes from many years of participating in at kitchen. I find that adding a few ingredients to some recipe adds depth to what is ordinarily bland. You might well be looking for lighter food items to produce together with your leftovers. Wonderful and light Pan fried Chinese fish perfect for post-vacation. The substances within this recipe get your tongue pounding, also are very waist-friendly once you want a'snack' following an active holiday. Employing several elements as options, this soup has been loaded with a fall and hot flavor which makes it tasty. An ideal Pan fried Chinese fish to heat you up on chilly winter days. Ideal for utilizing leftover.

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How to make Pan fried Chinese fish

Yield = 4
Prep time: 0:05
Cook time: 0:10
Total time: 0:15

Ingredients

  • 3 teaspoons cornflour
  • 5 tablespoons Homemade Chinese Stir-fry Sauce (see notes)
  • 4 x 150g firm skinless white fish fillets
  • 2 tablespoons plain flour
  • 2 tablespoons vegetable oil
  • 3cm piece fresh ginger, cut into thin matchsticks
  • 1 green onion, thinly sliced diagonally
  • 1-2 small red chillies, thinly sliced
  • 1 bunch steamed baby buk choy
  • Steamed white rice, to serve

Method

  • Step 1 Blend cornflour with 2 teaspoons water until smooth. Stir in 2 cups water and stir-fry sauce. Set aside.
  • Step 2 Season fish with salt and pepper. Place flour on a large plate. Lightly coat fish in flour.
  • Step 3 Heat oil in a large frying pan over medium-high heat. Add fish. Cook for 2 minutes each side or until golden and just cooked through. Transfer to a plate. Cover loosely with foil to keep warm.
  • Step 4 Return pan to medium heat. Add sauce mixture. Whisk constantly over heat for 1 minute 30 seconds or until sauce just starts to thicken. Remove from heat. Stir in ginger. Transfer to a heatproof jug.
  • Step 5 Divide fish among serving plates. Drizzle with some of the sauce. Sprinkle with onion and chilli. Serve with steamed baby buk choy, rice and remaining sauce.