This is a fragrant fried fish dish with a twist. Here again in the recipe, the sauce is splashed over fried fish fillets like for [Splashed Eggs]. But, I didn't do exactly this way. I splashed the sauce over the hot pan without the fried fish, then quickly pour the sauce on top of the fish fillets. I thought of enjoying the crispy edges of the fillets with the fragrant sauce. Looks nice, too.Recipe adapted from ‘You Can Cook Anything Chinese’ by Madame Yee Yo with modifications
6 slices white fish fillets
Splashing Sauce [Mix together]
1 tbsp each of chopped ginger, garlic, red chillies and spring onions
1/4 tsp salt
2 tsp sugar
2 tbsp light soy sauce
1 tbsp black vinegar
1 tbsp wine
- Season fish fillet with dash of pepper and wine. Coat with some cornflour before pan frying or deep frying. Fry fish fillets until golden brown. Dish up on serving platter.
- Meanwhile combine sauce ingredients.
- Remove excess oil, pour combine sauce into hot pan, then quickly drizzled over the fried fish.
- Serve immediately.