Delicious Chinese Style Pan-Fried Fish Recipe – Seaco Online
Left Continue shopping
Your Order

You have no items in your cart

You might like
Read more

Delicious Chinese Style Pan-Fried Fish Recipe

Pan-frying fish is a traditional Chinese cooking method that is easy to prepare and delightful to enjoy. This dish is flexible, allowing you to use different types of fish, which makes it perfect for any event. Whether it's a casual family dinner or a special gathering, pan-fried fish will surely leave a lasting impression.

Fish sizzling in a hot pan with Chinese seasonings and herbs. Steam rising, golden brown crust forming

Selecting the perfect fish is an essential step in making a delicious pan-fried fish dish. It is important to choose a fish that is fresh and has firm, white flesh. Porgies, golden threadfin bream, and belt fish are all excellent choices for pan-frying. If you prefer seafood, you can also use prawns or scallops in this recipe.

Key Takeaways

  • Fresh and firm white-fleshed fish like porgies, golden threadfin bream, and belt fish are ideal for pan-frying.
  • Essential ingredients and seasonings for a delicious pan-fried fish dish include ginger, garlic, soy sauce, and spring onions.
  • Proper preparation and cooking techniques are crucial to achieving a crispy and golden-brown exterior while maintaining a tender and juicy interior.

Selecting the Perfect Fish

A hand reaches for a fresh fish at a bustling seafood market. The fishmonger expertly fillets the fish, then seasons and pan-fries it to perfection in a sizzling wok

When it comes to pan-frying fish, selecting the right type of fish is crucial to achieving a delicious and satisfying dish. Here are some tips to help you choose the perfect fish for your pan-fried fish recipe.

Freshness Indicators

When selecting a fish, there are a few things to look out for to ensure its freshness. Clear eyes, firm flesh, and a shiny skin are all good indicators that the fish is fresh. If the fish has a dull or cloudy appearance, it may not be fresh.

Fish Varieties for Pan Frying

When it comes to pan-frying fish, you want to choose a fish that has firm flesh and skin on. Some good options for pan-frying include white fish such as sea bass, pomfret, tilapia, and bream. Salmon can also be pan-fried, but it is better suited for grilling or baking.

If you want to use seafood in your pan-fried fish recipe, shrimp and scallops are great options. They cook quickly and are delicious when pan-fried. For a more adventurous option, you could also try using squid or octopus.

When selecting fish, it is also important to consider whether you want to use a whole fish or fillet. Whole fish can be a great option if you want to serve a show-stopping dish, but fillets are easier to prepare and cook.

If you are using frozen fish, make sure it is fully thawed before cooking. This will ensure that it cooks evenly and doesn't become mushy.

By following these tips, you can select the perfect fish for your pan-fried fish recipe and create a delicious and satisfying dish.

Essential Ingredients and Seasonings

A wok sizzles with pan-fried fish, surrounded by essential Chinese seasonings and ingredients like ginger, garlic, soy sauce, and green onions

When it comes to making a delicious Chinese pan-fried fish, the ingredients and seasonings you use are crucial. Here are the essential components you'll need to create the perfect dish.

Marinade Components

The marinade is what gives the fish its flavour and tenderizes the meat. For a classic Chinese-style marinade, you'll need:

  • Soy sauce: This is the base of the marinade and adds a salty, umami flavour to the fish.
  • Sugar: A touch of sugar balances out the saltiness of the soy sauce and adds a hint of sweetness.
  • Water: Diluting the soy sauce with water helps to reduce the saltiness and makes it easier to coat the fish.
  • Sesame oil: This adds a nutty flavour to the marinade and helps to keep the fish moist.
  • Shaoxing wine: This is a type of Chinese rice wine that adds a subtle sweetness and aroma to the marinade.

If you're using seafood instead of fish, consider using prawns or scallops as they work well with this marinade.

Flouring the Fish

Flouring the fish before pan-frying it creates a crispy, golden-brown crust. Here's what you'll need:

  • All-purpose flour: This is used to coat the fish and helps to create a crispy texture.
  • Salt and pepper: Seasoning the flour with salt and pepper adds flavour to the crust.
  • Ginger slices and spring onions: These are added to the flour mixture to infuse the crust with flavour.

When it comes to choosing the fish, opt for a firm, white-fleshed fish such as sea bass, tilapia, or cod. Make sure to pat the fish dry with a paper towel before marinating and flouring it to ensure a crispy crust.

Preparation Steps

A wok sizzles as a chef seasons and fries fish fillets. Ingredients like soy sauce and ginger sit nearby

Before you start cooking your Chinese pan-fried fish, there are a few preparation steps that you need to follow to ensure that your dish turns out perfectly.

Cleaning and Gutting

The first step is to clean and gut the fish. Rinse the fish under cold running water to remove any dirt or debris. Then, using a sharp knife, remove the scales by scraping them off from the tail to the head. After scaling the fish, cut off the head and tail and discard them. Then, using a pair of kitchen scissors, cut open the belly of the fish and remove the guts. Rinse the fish again under cold running water to remove any remaining blood or impurities.

Marinating the Fish

Once the fish has been cleaned and gutted, it's time to marinate it. In a small bowl, mix together some soy sauce, rice wine, ginger, and garlic. Rub the marinade all over the fish, making sure to coat it evenly. Let the fish marinate for at least 30 minutes to allow the flavours to penetrate the flesh.

Coating with Flour

Before pan-frying the fish, it needs to be coated with flour. This will help create a crispy crust on the outside of the fish. In a shallow dish, mix together some cornflour, salt, and pepper. Dredge the fish in the flour mixture, making sure to coat it evenly on both sides.

If you prefer to use seafood instead of fish, you can use prawns or scallops. These seafood options will also work great with this recipe.

Cooking Technique

Fish sizzling in a hot pan with oil, surrounded by ginger, garlic, and green onions. Steam rises as the fish cooks, creating a mouthwatering aroma

Pan Frying Fundamentals

Pan frying is a cooking technique that involves cooking food in a small amount of oil in a frying pan. It is a great way to cook fish, as it allows you to get a crispy skin while keeping the flesh moist and tender.

To start, heat your pan over medium-high heat. You can use a wok, a frying pan, a non-stick pan, or a cast iron skillet. Once the pan is hot, add a small amount of oil to the pan. You can use any type of oil, but vegetable oil or peanut oil are good choices for pan frying fish.

Next, add the fish to the pan, skin side down. Cook the fish for a few minutes on each side until it is golden brown and crispy. The exact cook time will depend on the thickness of your fish, but most fish will take around 30 minutes to cook through.

Achieving Crispy Skin

One of the keys to a great pan fried fish is achieving crispy skin. To get crispy skin, make sure your pan is hot before adding the fish. You can test the temperature of the pan by adding a drop of water – if it sizzles, the pan is hot enough.

Another tip for crispy skin is to make sure your fish is dry before adding it to the pan. Pat it dry with a paper towel to remove any excess moisture. You can also sprinkle a little bit of flour or cornstarch on the skin to help it crisp up.

Finally, don't flip the fish too soon. Let it cook for a few minutes on one side before flipping it over. This will help the skin crisp up and prevent it from sticking to the pan.

Seafood such as cod, tilapia, salmon, and sea bass are great options for pan frying. They are all firm-fleshed fish that hold up well to this cooking technique.

Final Touches and Serving

A hand sprinkles sesame seeds on golden brown fish in a sizzling pan, ready to be served

Draining Excess Oil

Once the fish is cooked to perfection, it is important to drain the excess oil before serving. You can use a slotted spoon to carefully remove the fish from the pan and place it on a plate lined with paper towels. The paper towels will absorb any excess oil, leaving your fish crispy and delicious.

Garnishing and Presentation

To make your pan-fried fish look even more appetizing, you can garnish it with some fresh spring onions and a drizzle of lemon juice. Simply chop the spring onions into small pieces and sprinkle them over the fish. Then, squeeze a lemon over the fish to add a touch of acidity and freshness.

You can also serve the fish with some thinly sliced onion rings on the side for added flavour and texture. If you want to take your presentation to the next level, you can arrange the fish on a bed of greens or other vegetables.

Seafood such as salmon, tilapia, or sea bass can be used in this recipe. However, it is important to adjust the cooking time and temperature accordingly, as different types of fish require different cooking methods.

Nutritional Information

A plate of pan-fried fish with Chinese seasonings, surrounded by ingredients like ginger, garlic, and soy sauce, with a nutritional information label displayed nearby

When it comes to pan fried fish, the nutritional value can vary depending on the type of fish used and the cooking method. However, fish is generally considered to be a healthy source of protein and omega-3 fatty acids.

If you are watching your calorie intake, it is important to note that pan-frying fish can add extra calories due to the added oil. To reduce the calorie count, you can try using a non-stick pan and a small amount of oil or cooking spray.

Fish is naturally low in fat, but the type of fish used can affect the fat content. For example, oily fish such as salmon and mackerel contain higher levels of fat than white fish such as cod and haddock. If you are looking to reduce your saturated fat intake, it is best to opt for white fish.

Fish is also a good source of protein and can be a healthy addition to your diet. If you are looking to increase your iron intake, seafood such as clams, oysters, and mussels are good sources.

When it comes to sodium, it is important to be mindful of the seasoning used in the recipe. Soy sauce, for example, is high in sodium and should be used in moderation. If you are looking to reduce your sodium intake, you can try using herbs and spices to flavour your fish instead.

Overall, pan fried fish can be a healthy and delicious meal option. If you are looking to incorporate seafood into your diet, you can try using a variety of fish such as salmon, cod, or haddock.

Frequently Asked Questions

What's the best type of fish to use for a Chinese-style pan fry?

The best type of fish to use for a Chinese-style pan fry is a firm white fish such as sea bass, snapper, tilapia, or cod. You can also use salmon or trout if you prefer a richer flavour. If you want to use seafood, prawns or scallops would be a great option.

How do I make that lush sauce often served with Chinese-style fried fish?

The sauce that is often served with Chinese-style fried fish is usually made with soy sauce, sugar, rice vinegar, sesame oil, and ginger. You can also add garlic, chilli, and spring onions for extra flavour. To make the sauce, simply mix all the ingredients together in a bowl and stir until the sugar has dissolved.

What's the trick to getting that perfectly crispy skin when frying fish?

The trick to getting perfectly crispy skin when frying fish is to make sure the fish is dry before cooking. Pat the fish dry with paper towels and let it sit at room temperature for about 15 minutes before cooking. Also, make sure the oil is hot enough before adding the fish to the pan. Use a non-stick pan and cook the fish on medium-high heat until the skin is crispy and golden brown.

Could you suggest any simple Chinese seasoning mixes for pan-fried fish?

A simple Chinese seasoning mix for pan-fried fish can be made with soy sauce, rice wine, sugar, ginger, and garlic. You can also add some sesame oil and chilli flakes for extra flavour. Another option is to use a pre-made Chinese five spice seasoning mix, which usually contains a blend of cinnamon, cloves, fennel, star anise, and Szechuan pepper.

How long should I typically pan fry fish to get it just right?

The cooking time for pan-fried fish depends on the thickness of the fish fillet. As a general rule, cook the fish for about 3-4 minutes on each side until it is cooked through and the skin is crispy. However, if the fish is thicker, you may need to cook it for a few minutes longer.

What's a good side dish to serve with Chinese-style pan fried fish?

A good side dish to serve with Chinese-style pan-fried fish is steamed rice and stir-fried vegetables such as bok choy, broccoli, or snow peas. You can also serve the fish with a simple green salad or some steamed dumplings for a more filling meal.