Chinese Pan-Fried Whole Fish with Soy Ginger Sauce

Name: Chinese Pan-Fried Whole Fish with Soy Ginger Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Ingredients: 2 whole porgies; 5 slices ginger; 2 scallions; 3 tbsp vegetable oil; 2 tbsp hot water; 2 tbsp soy sauce; 2 tbsp Shaoxing wine; 1 tsp sugar; 1/4 tsp salt; 1 pinch fresh ground white pepper; 1/4 tsp sesame oil

This Chinese pan-fried whole fish is crisp-skinned, tender, and finished with a savory soy, ginger, Shaoxing wine, and scallion sauce. It is a restaurant-style seafood dish that feels special but comes together quickly once the fish is cleaned and dried well.

Servings6 Portions

Prep Time30 Mins

Cook Time15 Mins

Difficulty

Intermediate

Ingredients

whole porgies
2
ginger
5 slices
scallions
2
vegetable oil
3 tbsp
hot water
2 tbsp
soy sauce
2 tbsp
Shaoxing wine
2 tbsp
sugar
1 tsp
salt
0.3 tsp
fresh ground white pepper
1 pinch
sesame oil
0.3 tsp

Step-by-Step Instructions

Rinse the whole fish and check carefully for any remaining scales, especially around the belly, head, and fins. Clean the cavity thoroughly, then drain well.

Pat the fish very dry inside and out with paper towels. Place on a plate, season both sides evenly with the salt, and let rest for 15 minutes.

Heat a wok or large skillet over medium-high heat. Add the vegetable oil and swirl to coat the cooking surface, then add the ginger slices. Fry for about 20 seconds total, turning once, until fragrant and lightly golden but not burned. Push the ginger to the side.

Pat the fish dry again. Carefully lay the fish into the hot wok in one smooth motion. Do not move it right away. After 1 minute, reduce the heat to medium so the skin can crisp without scorching.

Fry the first side for 5 to 6 minutes. Tilt the wok occasionally so the oil reaches the head, tail, and edges of the fish. If needed, add a small splash more oil around the sides to prevent sticking.