Fried Fish with Whole Garlic
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
fish fillets
snapper or halibut |
|
| 1 | teaspoon |
salt
|
|
| 3 | tablespoons |
cornstarch
|
|
| 8 | each |
garlic cloves
peeled |
|
| 2 | tablespoons |
ginger
fresh, coarsely chopped |
|
| 4 | tablespoons |
vegetable oil
preferably peanut |
|
| sauce | |||
| 1 | tablespoon |
rice vinegar
or sherry vinegar, or dry sherry |
|
| 3 | tablespoons |
water
|
|
| 1 | tablespoon |
soy sauce, light
|
|
| 1 | tablespoon |
black bean sauce
|
* |
| 1 | teaspoon |
sugar
|
|
| 1 | tablespoon |
soy sauce, dark
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
fish fillets
snapper or halibut |
|
| 5 | ml |
salt
|
|
| 45 | ml |
cornstarch
|
|
| 8 | each |
garlic cloves
peeled |
|
| 3E+1 | ml |
ginger
fresh, coarsely chopped |
|
| 6E+1 | ml |
vegetable oil
preferably peanut |
|
| sauce | |||
| 15 | ml |
rice vinegar
or sherry vinegar, or dry sherry |
|
| 45 | ml |
water
|
|
| 15 | ml |
soy sauce, light
|
|
| 15 | ml |
black bean sauce
|
* |
| 5 | ml |
sugar
|
|
| 15 | ml |
soy sauce, dark
|
|
Directions
Rub the fish fillets with salt and cornstarch.
Heat a wok or large frying pan until it is hot, then add the oil.
Brown the fish on each side until it is golden brown.
Remove the fish and drain on kitchen paper.
Drain off all but 1 tablespoon of oil, add the garlic and ginger and stir-fry for 20 seconds.
Add the sauce ingredients, and cook for 3 minutes or until the garlic is tender.
Return the fish to the wok and reheat through.
Serve at once with the garlic cloves.
