梅 — Mei Kitchen
梅厨房
廖秀梅 · Pamela Lim

Half Fried Cooked Fish (半煎煮鱼)

fried fish with sauce

This is the fish that we eat almost everyday growing up. It is not something I thought I’d document. However, I think there is value in keeping the recipe safe somewhere, in case someone wants it.

Again, I have no clue how my parents made this dish. I only know how I make this, which is a hit with my children. It is simple and I normally whip it up in 15 to 20 minutes because I multi-task.

It is something so versatile I think everyone should learn! The ingredients are simple, and the sauce can be switched to anything!

食谱

Half Fried Cooked Fish

准备
0 分钟
烹饪
0 分钟
总计
0 分钟
份量
0

材料

Equipment
  • Wok
Ingredients
  • 1fish filet or whole fish, skin-on
  • 1 cupoil Enough to cover the pan to 1 cm in height
  • Some salt to season fish with
Topping (all optional, and feel free to add other stuff)
  • 1knob ginger, diced thinly
  • 3 clovesgarlic, chopped finely
  • 1bunch green/spring onions cut to 2 inchs length
  • 1red chilly, sliced
Sauce
  • 2 tbspdark soya sauce
  • 1/4 cupwater
  • 1/2cube bullion

做法

  1. 01
    Heat up the wok until you can feel the heat when you place your palm above the wok. Use medium to high heat.
  2. 02
    Add the cup of oil and heat up.
  3. Prepare Fish
  4. 03
    While the oil is heating up, wash and pat dry the fish with a kitchen towel.
  5. 04
    Season both sides of the fish with salt. There is no need to season ahead as it will dehydrate the fish.
  6. 05
    When the oil is hot, slide the fish into the wok, skin side down. If the fish is big or if there is no skin on one side of the fish, cover leaving a gap so that it does not splatter. If the fish is small, then there is no need to cover.
  7. 06
    Do not touch the fish until one side is completely cooked, about 5 minutes. Make sure the fish skin is golden brown before you flip it.
  8. 07
    Flip the fish over.
  9. 08
    Cook for another 3 minutes or until the fish skin on the other side is golden, if there is skin on both sides of the fish. Otherwise, cook briefly, about 2 minutes.
  10. 09
    Dish out to rest.
  11. Sauce
  12. 10
    Pour out all but leave enough oil (about 1 tbsp) to fry the ginger. Lower heat to medium.
  13. 11
    Fry ginger until slightly lighter golden.
  14. 12
    Dish out and do the same for garlic.
  15. 13
    Add the soya sauce, bullion and water to the aroma-ed oil and bring to a boil.
  16. 14
    Add the sauce and toppings to the fish.
  17. 15
    Serve with steamed rice.
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