Servings: 0
Ingredients
- 12 oz opah
- 1 tbsp cornstarch more if needed
- 2 inch piece ginger thinly julienned
- 2 tbsp cooking oil
- 2 scallions, thinly sliced into rounds for topping
Sauce
- 2 tbsp soy sauce
- 2 tbsp water
- 1 tbsp sugar
- 1 tsp sesame oil
- 1/4 ground white pepper
- 1 tsp chili garlic paste or couple of dashes of cayenne heat to taste
Instructions
- Cut the fish into bite-sized pieces. Add cornstarch to the fish fillets and coat them evenly. Set aside.
- Peel the ginger, slice it, and cut it into thin strips.
- Mix all the ingredients for the sauce in a small bowl. Stir well to combine and ensure the sugar dissolves.
- Heat a non-stick skillet or well-seasoned wok with cooking oil over medium to high heat. Once the oil is fully heated, add the ginger and stir-fry until it turns light brown. Remove the ginger from the oil and set aside in a bowl.
- Using the ginger-infused oil, pan-fry the fish until both sides turn light to golden brown. Be sure to turn the fish gently with tongs or chopsticks. Fish fillets are delicate, so handle them carefully to avoid breaking them while pan-frying.
- Add the sauce to the fish. Once the sauce starts to bubble, turn off the heat and dish out the fish. Pour remaining sauce on top of fish. Top with the ginger strips and scallions. Serve immediately with steamed rice or as is.
Notes
This recipe will work well for any firmer white fish such as halibut, cod, monkfish or cusk.
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