We love to serve our fish whole, but you can recreate this dish with a fillet. Pair pan-fried fish with a delicious soy bean sauce for a quick, yet very tasty meal, serve with rice for a filling main dish. This recipe tells you all you need to know about fish preparation and the best cooking method for the seabass.
Descale the fish and wash thoroughly to remove inner bloodline and blood from the gills.
Pat dry the fish with a kitchen towel. This will prevent the oil from spitting when the fish is being fried. Lightly score both sides of the body.
Lightly salt the inside of the fish, and dust the outside with some corn starch. Set aside.
Heat a non-stick frying pan over high heat. Lower the heat to medium, add oil before lowering the fish gently into the pan. Fry for 3 minutes on each side or until cooked (depending on the thickness of the fish). Remove from pan and set aside.
Drain the oil from the pan and give the wok a wipe. Add the ginger and garlic, fry till fragrant. Add the Lee Kum Kee Yellow Bean Sauce and fry for a further 30 seconds. Add the Shaoxing wine and water, then bring to a boil. Add the cornflour mixture with sugar, Lee Kum Kee Double Deluxe Soy Sauce and bring to simmer. Then return the fish to the simmering sauce for a minute. Serve with some spring onions.
Always heat the pan at high heat before adding oil but then lowering to medium heat before cooking. This will ensure the food does not stick to the pan and could avoid burning.
For a healthy option, grill the fish at 250°C for 2-3 minutes on each side, to replace pan frying.
PREP TIME: 10 MINS | COOK TIME: 15 MINS
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
