This dish has the perfect flavor combination of soy sauce, garlic, ginger, and scallions and can be whipped up in 30 minutes – making it perfect for a weeknight meal!

Ingredients:

  • 8oz. Swai
  • pinch of salt
  • pinch of ground pepper
  • corn starch, to dust the fish
  • 2 tablespoon cooking oil
  • 4 cloves garlic, cut into small pieces (or roughly minced)
  • 1 inch ginger, peeled and thinly sliced
  • 2 scallions, sliced diagonally

Sauce for Chinese fried fish

  • 1/4 cup water
  • 1 tablespoon soy sauce
  • 2 teaspoon sugar

Instructions:

  1. Pat dry the fish really well, especially so if you use thawed frozen fish fillet. Scatter a pinch of salt and ground pepper on the fish. Dust with corn starch (or all-purpose flour) to coat the fish so it won’t stick when fried on the pan. Shake to remove excess starch/flour, and set aside.
  2. Mix all the sauce ingredients together in a bowl and set aside.
  3. Heat frying pan on high heat until you see a thin wisp of smoke. Add oil and swirl to coat the pan, stir fry garlic, ginger, and scallion until fragrant, about 1-2 minutes. Remove from the pan and set aside.
  4. In the same pan, fry the fish for 5 minutes on each side. Flip the fish once at the end of 5 minutes, or once edges of the fish have browned. Otherwise, the fish will stick to the pan. Set the fish on a serving plate.
  5. Reduce the heat to medium and pour the sauce into the pan. Once it bubbles a bit, return the garlic, ginger, and scallion into the sauce. Cook for a minute. Pour the sauce onto the fish. Serve immediately with steamed white rice.