Pan-fried Whole Fish

Method5 steps · about 55 min

1. 1

   Step 1: Cut ingredients: Dice red pepper (1 oz), red onion (1 oz), white onion (1 oz) + shallot (1/2 oz) into small pieces.; Trim the ends of garlic (3 clove) cloves, cut into slices.; Cut ginger (1/2 oz) into small triangular pieces.; Cut green parts of green onion (2 piece) into small pieces.

   Uses 1 oz red pepper · 1 oz red onion · 1 oz white onion · 1/2 oz shallot · 3 clove garlic · 1/2 oz ginger · 2 piece green onion

2. 2

   Step 2: Mix 1 tbsp Kikkoman light soy sauce, 1 tbsp Kikkoman oyster sauce, 1 tsp Kikkoman tamari, 1 tbsp sauce-mixture cooking wine, 1/4 tsp sauce white pepper, 1 tsp sugar, 1 tsp sauce salt and 3 tbsp sauce water. In a separate bowl mix 1/2 tsp slurry cornstarch with the separate 3 tbsp slurry water.

   Uses 1 tbsp kikkoman light soy sauce · 1 tbsp kikkoman oyster sauce · 1 tsp kikkoman tamari · 1 tbsp cooking wine for sauce mixture · 1/4 tsp white pepper for sauce · 1 tsp sugar · 1 tsp salt for sauce · 3 tbsp water for sauce mixture

3. 3

   Step 3: Start with a scaled and gutted whole fish. Trim the pectoral, pelvic and dorsal fins with kitchen scissors, pat dry and make 4–5 angled cuts across each side. Divide the total 2 tsp fish white pepper and 1/2 tsp fish salt across both sides, the cuts and the cavity. Keep chilled until frying.

   Uses 1 lb cleaned whole fish · 2 tsp white pepper for fish · 1/2 tsp salt for fish

4. 4

   Step 4: Heat a wok on high and lightly coat both sides of the prepared fish with 2 tsp coating cornstarch. Add 1 tbsp frying oil, carefully lower in the fish and sear on medium about 2 minutes per side until crusted. Reduce to low, add 1 tbsp from the 2 tbsp pan-wine supply and cover immediately. Steam on medium-low for about 1 minute, then uncover, turn and cook on medium about 45 seconds. Continue until the fish reaches 63°C/145°F in its thickest flesh away from bone, or is opaque and flakes easily. Drain excess oil while moving the cooked fish to a serving plate.

   Uses Cleaned and seasoned whole fish · 2 tsp cornstarch for fish coating · 1 tbsp cooking oil for frying fish · 1 tbsp pan wine for covered fish stage

5. 5

   Step 5: Heat the wok on high and add the 2 tbsp sauce oil. Reduce to medium and fry the prepared ginger, garlic and shallot for about 45 seconds until fragrant. Add the diced pepper and both onions and cook 20 seconds. Increase to medium-high, add the remaining 1 tbsp pan wine and the prepared sauce mixture and stir 30 seconds. Reduce the heat, stir the slurry again and add gradually while stirring until the desired thickness; cook the starch and reserve any unused slurry. Add the reserved chopped green onion near the end. Pour the finished sauce over the cooked fish, or serve it in a separate bowl immediately.

   Uses 2 tbsp cooking oil for sauce · Remaining 1 tbsp pan wine for sauce stage · Prepared ginger, garlic, shallot, pepper and both onions; green onion reserved for finish · Prepared sauce and separate slurry · Fully cooked pan-fried fish · Reserved chopped green onion