Chinese Pan-fried Whole Fish is a traditional Chinese recipe for a whole fried fish finished with spice infused oil, Shaoxing wine and soy sauce that would be a typical centrepiece for Chinese New Year celebrations. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Chinese Pan-fried Whole Fish.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This Chinese pan-fried whole fish would form the centrepiece of a Chinese New Year feast. Fish are also deemed lucky in Chinese culture as the Chinese character “余” (abundant) shares the same pronunciation as 鱼 (fish).
Ingredients:
2 porgies (about 450g-650g each), cleaned, gutted and scaled
1/4 tsp salt
3 tbsp vegetable oil
5 slices of ginger (about 3mm thick)
1 tsp sugar
2 tbsp hot water
2 tbsp soy sauce
Pinch of freshly-ground white pepper
¼ tsp sesame oil (optional)
2 tbsp Shaoxing wine
2 spring onions (chopped)
Method:
Once washed, let the fish drain in a colander and pat both sides dry with a paper towel. Transfer to a plate. Sprinkle salt on both sides of both fish — use about 1/4 teaspoon in total. Set aside for 15 minutes.
Place your wok over medium-high heat. Once hot, spread 3 tbsp of oil around the perimeter. Add the ginger and cook, without stirring for 10 seconds. After this time, turn the ginger over and cook for another 10 seconds before pushing them to the side. The wok should be hot but not smoking too much (an indication that the wok is too hot). The ginger should be slightly caramelized but not burnt.
Use a paper towel to pat the fish dry again, and carefully place into the wok in one motion. Do not move the fish... After about 1 minute, reduce the heat to medium — you want to get a nice light crust on the skin without it burning. Tilt the wok carefully one side at a time so the oil distributes around the perimeter of the fish, including the head and the tail. You can add more oil around the perimeter of the wok if you want some extra insurance against sticking.
Continue frying the fish for 5 to 6 minutes on the first side. At this point, a light crust should have formed, and you can give the wok a little shake now; at this point the fish should slide around easily. If not, you can use a metal spatula to lift the fish slightly and peek underneath to check the colour and to ensure the fish is not sticking. The fish should be a nice golden brown.
If the fish still sticks, then you probably have the heat too low, so turn it up slightly, add a little more oil, and let it cook for another 1 to 2 minutes. Once you have the fish sliding around in the wok or pan and the first side is golden brown, then you are ready for the flip. Carefully slide the spatula under the centre of the fish on the side towards the middle of the wok and in one steady motion, lift and flip it towards the outside of the wok. Repeat the same 'flip' process for the other fish.
Let the fish fry on the second side for another 4 minutes and again, add some oil if you think it necessary. Whilst the fish is frying, dissolve the sugar in hot water in a small bowl, and add the soy sauce, white pepper, and sesame oil (if using). Set aside.
Shake the wok to make sure the fish is not stuck. Next, add the Shaoxing wine around the perimeter of the wok and let the alcohol cook off for 30 seconds. Pour the soy sauce mixture around the perimeter of the wok and turn the heat back up until the sauce is simmering (about 30 seconds). Add in the chopped spring onions.
Turn off the heat, and use your spatula to carefully transfer the fish to serving plates. Scoop up the remainder of the remaining sauce, pour evenly over the fish and serve.
Click on the image, above to submit to Pinterest.