Pan-fried Chinese fish

Youll love the contrast of the fresh crispy fish with the thick savoury sauce!

Recipe «Pan-fried Chinese fish» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 3 tsp cornflour, 5 tbsp Homemade Chinese Stir-fry Sauce, 4 x 150g firm skinless white fish fillets, 2 tbsp plain flour, 2 tbsp vegetable oil , 3cm piece fresh ginger, cut into thin matchsticks, 1 green onion, thinly sliced diagonally, 1-2 small red chillies, thinly sliced , 1 bunch steamed baby buk choy, Steamed white rice, to serve.

Ingredients:

• 3 tsp cornflour 
• 5 tbsp Homemade Chinese Stir-fry Sauce 
• 4 x 150g firm skinless white fish fillets 
• 2 tbsp plain flour 
• 2 tbsp vegetable oil 
• 3cm piece fresh ginger, cut into thin matchsticks 
• 1 green onion, thinly sliced diagonally 
• 1-2 small red chillies, thinly sliced 
• 1 bunch steamed baby buk choy 
• Steamed white rice, to serve 

Instructions

1. Blend cornflour with 2 teaspoons water until smooth. Stir in 2 cups water and stir-fry sauce. Set aside.
2. Season fish with salt and pepper. Place flour on a large plate. Lightly coat fish in flour.
3. Heat oil in a large frying pan over medium-high heat. Add fish. Cook for 2 minutes each side or until golden and just cooked through. Transfer to a plate. Cover loosely with foil to keep warm.
4. Return pan to medium heat. Add sauce mixture. Whisk constantly over heat for 1 minute 30 seconds or until sauce just starts to thicken. Remove from heat. Stir in ginger. Transfer to a heatproof jug.
5. Divide fish among serving plates. Drizzle with some of the sauce. Sprinkle with onion and chilli. Serve with steamed baby buk choy, rice and remaining sauce.