Hello everybody, it is O’Neill, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, crispy fried fish in ginger soy sauce. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Crispy Fried Fish in Ginger Soy Sauce is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Crispy Fried Fish in Ginger Soy Sauce is something that I have loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can have crispy fried fish in ginger soy sauce using 16 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Crispy Fried Fish in Ginger Soy Sauce:

1. Get 1 pc (130 g) Sea Bass fillet
2. Prepare 40 g (2 cm) Ginger (finely chopped)
3. Take 20 g (3 clove) Garlic (finely chopped)
4. Take 40 g (2 stalks) Spring Onions (chopped)
5. Get 1 tsp Salt
6. Take Sauce;
7. Take 1 Tbsp Soy Sauce
8. Make ready 1 Tbsp Rice Vinegar
9. Prepare 1 Tbsp Chilli Sauce
10. Get 1 Tsp Sesame Oil
11. Get Starch Solution (mix in bowl);
12. Get 1/3 cup water
13. Prepare 1 tsp Tapioca Starch
14. Make ready Frying;
15. Get 1/2 cup Cooking Oil (shallow frying)
16. Prepare 1 Tbsp Cooking Oil (stir frying)

Steps to make Crispy Fried Fish in Ginger Soy Sauce:

1. Marinade the fish with 20 g of ginger and salt for 30 minutes.
2. In a saucepan heat 1 Tbsp of oil on high heat and then fry the garlic, half the spring onions and remaining ginger until fragrant (10 seconds). Next add the sauce mixture and cook for 30 seconds. Then add the starch solution and cook until sauce thickens. Set aside.
3. When ready, add 1/2 cup of cooking oil in a wok on high heat. Lay the fish skin side down and fry for 2 minutes each side. Drain the excess oil with kitchen towels.
4. Serve the fish on a serving plate and drizzle the sauce on and around the fish. Garnish with the remaining spring onions.

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