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Burnt Ginger Soy Fish | Chinese Ginger Fish

Burnt Ginger Soy Fish is a delicious asian flavoured fish preparation. Batter shallow fried basa fish is infused with amazing burnt ginger and soy flavours. 15 minutes is all you need to prepare this flavourful burnt ginger fish. Perfect as an appetizer or as a side with white steamed rice.
Prep Time10 mins
Cook Time15 mins
Course: Appetizer, Main Course, Side Dish
Cuisine: Asian, Chinese, Indo Chinese
Keyword: Chinese fish recipe, Ginger fish recipe, GInger soy Fish recipe, Indi chinese fish
Servings: 4
Author: Arpita@Gastronomic Bong

Equipment

  • large thick bottomed pan/cast iron Skillet
  • Large bowl

Ingredients

Marinate:

  • 450 grams Basa Fish or Any white fish like Cod/Haddock/Bhetki/Rohu) Cut into small pieces
  • 2 tbsp CornFlour
  • 1 1/2 tbsp All purpose flour
  • 2 tsp Soy sauce
  • 1 tsp Black Pepper powder
  • 1/2 tsp Salt
  • 2 tbsp water

For the sauce:

  • 1 tbsp Soy Sauce
  • 2 tsop Vinegar
  • 1 tsp Worcestershire sauce
  • 1-2 tsp Chilli sauce
  • 2 tsp Brown sugar/sugar/honey
  • 1 tbsp water

Other ingredients

  • 2 1/2 tbsp Fresh Ginger Grated
  • 2 Garlic cloves chopped
  • 6-7 Spring onions Chopped
  • 5-6 Chillies (I used tspicy thai red chillis) chopped
  • 1 tsp Ginger (julienned)
  • 6-7 tbsp Oil for shallow fry the fish

Instructions

  • In a large bowl add all the ingredients listed under marination and mix it well so that the fish pieces gets coated with the flour. Keep it aside.
  • Heat a 6-7 tbsp of oil ior enough to fry the fish in a skillet/thick bottomed pan on medium heat. Slowly add the coated fish filet in batches.
  • Fry the fish for a couple of minutes, until it turns crispy and brown. Transfer the pieces on kitchen towel, to remove excess oil. Keep aside for a while.
  • In a small bowl mix all the ingredients listed under sauce and keep it aside.
  • Now from the same skillet reduce the oil in which we fried the fish and keep just 1 tbsp of oil in it. Heat the oil on medium, when hot add the freshly grated ginger and saute for 1-2 minutes until the ginger turns slightly golden brown.
  • Next toss in the spring onions, garlic, chillies and saute for another 2 minutes on medium heat.
  • Pour in the sauce and mix everything well. Cook for a minute.
  • Finally add in the fried fish along with the julienned ginger and toss it well with the sauce.
  • Remove from heat, and garnish with coriander leaves. Serve it hot as an appetizer or as a side with some rice.