Crispy Ginger Fish
A flavour-packed family favourite featuring crispy fish, fragrant ginger, garlic, and chilli in a savoury sauce. The crispy fish absorbs the savoury sauce beautifully while the ginger adds warmth and freshness to every bite.
Ingredients
Instructions
- 1
Marinate the Fish: Wash the fish portions and cut them into approximately 2-inch pieces. Place them into a bowl, season with salt, freshly ground black pepper, and a light drizzle of olive oil, and mix well to coat evenly.
- 2
Coat and Fry: Lightly coat the seasoned fish pieces with rice flour, shaking off any excess. Heat oil in a wok or frying pan over medium-high heat and fry the fish until lightly golden and approximately half-cooked. Remove and drain on paper towels.
- 3
Prepare the Aromatics: In the same wok, add a small amount of olive oil. Add the crushed garlic and sliced green chillies, and sauté until the garlic becomes fragrant and lightly golden.
- 4
Finish the Dish: Return the fried fish to the wok. Add soy sauce to taste, a pinch of freshly ground black pepper, and the finely shredded ginger. If using fresh ginger, add a small splash of water (or a bit of ginger brine if using preserved ginger). Sauté gently for a few more minutes until the fish is fully cooked and well coated.
- 5
Garnish and Serve: Transfer to a warm serving platter, garnish generously with fresh coriander leaves, and serve immediately.
Tips, Variations and Storage
Nutrition Information
Frequently Asked Questions
What is the best fish to use for this recipe?
Any firm white fish fillets like barramundi, snapper, or basa work best. They hold their shape during frying and absorb the ginger sauce beautifully.
Can I bake or air fry the fish instead of shallow frying?
Yes! You can lightly coat the fish with oil and air fry at 200°C for 8-10 minutes until crispy, then toss it in the stir-fried aromatics and soy sauce in the wok.