Oh, the joys of cooking with fish! Whether you’re craving something light and quick for a weeknight dinner or a show-stopping dish for your next gathering, Chinese cuisine offers a treasure trove of flavors to explore. From the spicy kick of Sichuan-style fish to the subtle elegance of steamed delicacies, our roundup of 18 delicious recipes promises to inspire your next culinary adventure. Dive in and discover your new favorite!
Steamed Fish with Ginger and Scallions
Just when you thought cooking fish couldn’t get any simpler, this steamed fish with ginger and scallions recipe comes along to prove you wrong. Perfect for beginners, this dish is all about letting the fresh ingredients shine with minimal fuss.
Ingredients
- White fish fillets – 1 lb
- Ginger – 1 tbsp, julienned
- Scallions – 2, sliced
- Soy sauce – 2 tbsp
- Water – 1 cup
Instructions
- Rinse the fish fillets under cold water and pat dry with paper towels to ensure even steaming.
- Place the fish on a heatproof plate that fits inside your steamer, arranging the fillets in a single layer.
- Scatter the julienned ginger and sliced scallions evenly over the fish.
- Pour the soy sauce over the fish, ensuring it’s evenly distributed.
- Bring the water to a boil in a steamer over high heat, then reduce to medium to maintain a steady steam.
- Place the plate with the fish in the steamer, cover, and steam for 8-10 minutes, or until the fish flakes easily with a fork.
- Tip: Check the water level halfway through steaming to prevent it from drying out.
- Tip: For an extra burst of flavor, heat a tablespoon of oil until smoking and pour it over the fish after steaming.
- Tip: Always use fresh ginger and scallions for the best aroma and taste.
Zesty and light, this steamed fish is a testament to the beauty of simplicity. The ginger and scallions infuse the fish with a fragrant aroma, while the soy sauce adds a subtle depth of flavor. Serve it over a bed of steamed rice to soak up all the delicious juices.
Sichuan Boiled Fish
Mastering the art of Sichuan Boiled Fish begins with understanding its balance of heat and numbing spices, a hallmark of Sichuan cuisine. This dish, with its tender fish slices swimming in a fiery broth, is surprisingly simple to make at home.
Ingredients
- White fish fillets – 1 lb
- Sichuan peppercorns – 1 tbsp
- Dried chili peppers – 10
- Garlic – 3 cloves
- Ginger – 1 inch piece
- Chicken stock – 4 cups
- Soy sauce – 2 tbsp
- Vegetable oil – 2 tbsp
Instructions
- Slice the fish fillets into thin pieces, about 1/4 inch thick, ensuring they cook evenly in the broth.
- Heat vegetable oil in a large pot over medium heat. Add sliced garlic and ginger, sautéing until fragrant, about 1 minute.
- Add Sichuan peppercorns and dried chili peppers to the pot, stirring for 30 seconds to release their aromas without burning.
- Pour in chicken stock and soy sauce, bringing the mixture to a boil. Tip: For a clearer broth, skim off any foam that rises to the surface.
- Gently add the fish slices to the boiling broth, cooking for exactly 3 minutes until they turn opaque. Tip: Avoid stirring to keep the fish intact.
- Remove the pot from heat. Tip: Let the fish sit in the broth for 2 minutes off the heat to absorb more flavors without overcooking.
After the final step, the Sichuan Boiled Fish should present a harmonious blend of tender fish and a broth that’s both spicy and numbing. Serve it over steamed rice to balance the heat, or alongside crisp vegetables for added texture.
Sweet and Sour Fish
Mastering the art of Sweet and Sour Fish begins with understanding the balance between the tangy and the sweet, a dish that’s as delightful to prepare as it is to eat. Let’s dive into creating this vibrant dish with precision and ease.
Ingredients
- White fish fillets – 1 lb
- Cornstarch – ½ cup
- Vegetable oil – 2 tbsp
- White vinegar – ¼ cup
- Sugar – ¼ cup
- Ketchup – 2 tbsp
- Water – ½ cup
- Salt – ½ tsp
Instructions
- Cut the fish fillets into 2-inch pieces, ensuring they’re uniform for even cooking.
- Coat each piece of fish evenly with cornstarch, shaking off any excess to avoid clumping.
- Heat vegetable oil in a large skillet over medium-high heat (350°F) until shimmering but not smoking.
- Fry the fish pieces for 3-4 minutes on each side until golden brown and crispy. Tip: Avoid overcrowding the skillet to ensure each piece cooks perfectly.
- Remove the fish and set aside on a paper towel-lined plate to drain excess oil.
- In the same skillet, combine white vinegar, sugar, ketchup, water, and salt. Bring to a simmer over medium heat, stirring constantly until the sugar dissolves.
- Return the fried fish to the skillet, gently tossing to coat each piece in the sauce. Tip: The sauce should thicken slightly upon contact with the warm fish.
- Simmer together for 2 minutes, allowing the flavors to meld. Tip: For an extra glossy finish, a final drizzle of sesame oil can be added off the heat.
When served, the Sweet and Sour Fish boasts a crispy exterior that gives way to tender, flaky fish, all enveloped in a sauce that’s the perfect harmony of sweet and tangy. Consider garnishing with sliced green onions and sesame seeds for a pop of color and texture, or serve alongside steamed jasmine rice to soak up every last drop of the delectable sauce.
Fish Fragrant Eggplant with Fish
Over the years, Fish Fragrant Eggplant with Fish has become a beloved dish for its unique blend of flavors and textures. This recipe simplifies the process, making it accessible even for beginners.
Ingredients
- Eggplant – 2 medium, cut into strips
- White fish fillets – 1 lb, cut into chunks
- Garlic – 3 cloves, minced
- Ginger – 1 tbsp, minced
- Soy sauce – 2 tbsp
- Vinegar – 1 tbsp
- Sugar – 1 tsp
- Cornstarch – 1 tbsp
- Water – ¼ cup
- Vegetable oil – 2 tbsp
Instructions
- Heat vegetable oil in a large pan over medium heat until shimmering, about 2 minutes.
- Add eggplant strips to the pan, stirring occasionally, until they soften and brown slightly, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
- Remove eggplant from the pan and set aside on a plate.
- In the same pan, add a bit more oil if needed, then sauté garlic and ginger until fragrant, about 30 seconds.
- Add fish chunks to the pan, cooking until they turn opaque, about 3 minutes per side. Tip: Handle the fish gently to keep the chunks intact.
- Return the eggplant to the pan with the fish.
- In a small bowl, mix soy sauce, vinegar, sugar, cornstarch, and water until smooth. Pour this sauce over the eggplant and fish.
- Stir gently to coat everything evenly, then simmer for 2 minutes until the sauce thickens. Tip: The sauce should cling to the eggplant and fish without being too thick.
Rich in flavor, this dish offers a delightful contrast between the tender eggplant and the flaky fish, all coated in a savory-sweet sauce. Serve it over steamed rice for a complete meal that’s sure to impress.
Braised Fish in Soy Sauce
Here’s a simple yet flavorful dish that’s perfect for a cozy dinner. Braised Fish in Soy Sauce combines the delicate taste of fish with the rich umami of soy sauce, creating a comforting meal that’s easy to prepare.
Ingredients
- Fish fillets – 1 lb
- Soy sauce – ¼ cup
- Water – ½ cup
- Sugar – 1 tbsp
- Green onions – 2, chopped
- Ginger – 1 inch, sliced
Instructions
- Rinse the fish fillets under cold water and pat them dry with paper towels to ensure even cooking.
- In a bowl, mix the soy sauce, water, and sugar until the sugar is completely dissolved, creating the braising liquid.
- Heat a non-stick skillet over medium heat and arrange the fish fillets in a single layer, ensuring they don’t overlap for uniform cooking.
- Pour the braising liquid over the fish, then add the sliced ginger and half of the chopped green onions to infuse the dish with aromatic flavors.
- Cover the skillet and let the fish braise for 10 minutes on medium-low heat, allowing the flavors to meld together beautifully.
- After 10 minutes, carefully flip the fish fillets and continue to braise for another 5 minutes, ensuring the fish is fully cooked and tender.
- Sprinkle the remaining green onions over the fish just before serving to add a fresh, vibrant touch to the dish.
Finished with a glossy glaze, the fish is succulent and packed with savory-sweet notes. For an extra kick, serve it over steamed rice and drizzle with the remaining braising sauce.
Spicy Fish Hot Pot
This Spicy Fish Hot Pot is a fiery delight that’s perfect for warming up on a chilly evening. The combination of tender fish and bold spices creates a comforting dish that’s both satisfying and easy to make.
Ingredients
- White fish fillets – 1 lb
- Chicken broth – 4 cups
- Soy sauce – 2 tbsp
- Chili paste – 1 tbsp
- Garlic – 3 cloves, minced
- Ginger – 1 tbsp, grated
- Green onions – 2, sliced
Instructions
- Cut the white fish fillets into 2-inch pieces.
- In a large pot, bring the chicken broth to a boil over high heat.
- Add the soy sauce, chili paste, minced garlic, and grated ginger to the pot. Stir well to combine.
- Reduce the heat to medium and let the broth simmer for 5 minutes to infuse the flavors.
- Gently add the fish pieces to the pot. Cook for 4 minutes, or until the fish is opaque and flakes easily with a fork.
- Tip: Avoid stirring the pot too much to keep the fish pieces intact.
- Add the sliced green onions to the pot and cook for an additional 1 minute.
- Tip: For extra heat, add an additional ½ tbsp of chili paste.
- Remove the pot from the heat and let it sit for 2 minutes before serving.
- Tip: Serve the hot pot with a side of steamed rice to balance the spiciness.
Hearty and flavorful, this Spicy Fish Hot Pot boasts a tender texture with a kick of heat that lingers pleasantly. For a creative twist, try serving it with a squeeze of fresh lime juice to brighten the flavors.
Fish with Black Bean Sauce
Always looking for a way to bring bold flavors to your weeknight dinner? Fish with Black Bean Sauce is a classic dish that combines tender fish with a savory, slightly spicy sauce, perfect for those who love a quick yet flavorful meal.
Ingredients
- White fish fillets – 1 lb
- Black bean sauce – 2 tbsp
- Garlic – 2 cloves, minced
- Vegetable oil – 1 tbsp
- Water – 1/4 cup
Instructions
- Pat the fish fillets dry with paper towels to ensure a good sear.
- Heat vegetable oil in a non-stick skillet over medium-high heat until shimmering, about 2 minutes.
- Add the fish fillets to the skillet, cooking for 3-4 minutes on each side until golden brown. Tip: Avoid moving the fish too much to prevent sticking.
- Remove the fish from the skillet and set aside on a warm plate.
- In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
- Stir in black bean sauce and water, bringing the mixture to a simmer for 2 minutes to blend the flavors. Tip: Adjust the heat to prevent the sauce from reducing too quickly.
- Return the fish to the skillet, spooning the sauce over the fillets, and cook for an additional 2 minutes to heat through. Tip: For extra flavor, let the fish sit in the sauce off the heat for a few minutes before serving.
Serve this dish over steamed rice to soak up the delicious sauce. The fish should be flaky and moist, with the black bean sauce offering a deep, umami-rich flavor that’s irresistibly good. Try garnishing with sliced green onions for a fresh contrast.
Cantonese Steamed Fish
Delving into the art of Cantonese cuisine, steamed fish stands out as a testament to simplicity and flavor. This dish, with its delicate textures and aromatic profile, is a perfect introduction to steaming techniques for beginners.
Ingredients
- Whole white fish (like sea bass or cod) – 1 (about 1.5 lbs)
- Ginger – 1 tbsp, julienned
- Green onions – 2, sliced into 2-inch pieces
- Soy sauce – 2 tbsp
- Vegetable oil – 1 tbsp
Instructions
- Rinse the fish under cold water and pat dry with paper towels. This ensures the skin steams nicely without excess moisture.
- Place the fish on a heatproof plate that fits inside your steamer. Scatter the ginger and half of the green onions over the fish.
- Fill a wok or pot with water until it’s about 1 inch below the steamer basket. Bring the water to a boil over high heat.
- Once boiling, place the plate with the fish in the steamer. Cover and steam for exactly 8 minutes for a 1.5 lb fish. Tip: The fish is done when the flesh flakes easily with a fork.
- Carefully remove the plate from the steamer. Pour off any accumulated liquid to prevent the fish from becoming soggy.
- Drizzle the soy sauce over the fish and garnish with the remaining green onions.
- Heat the vegetable oil in a small pan until it shimmers, about 30 seconds. Pour the hot oil over the fish to sizzle the green onions and release their aroma. Tip: This step adds a fragrant touch that elevates the dish.
Here’s how the dish turns out: the fish is incredibly tender, almost melting in your mouth, with the soy sauce and aromatics providing a savory depth. Serve it with a side of steamed rice to soak up the flavorful juices, or pair it with stir-fried vegetables for a complete meal.
Fried Fish with Chili Sauce
Zesty and vibrant, this Fried Fish with Chili Sauce is a simple yet flavorful dish that’s perfect for a quick weeknight dinner. Let’s dive into the methodical process of creating this delicious meal, ensuring even beginners can follow along with ease.
Ingredients
- Fish fillets – 1 lb
- Flour – 1 cup
- Salt – ½ tsp
- Vegetable oil – 2 cups
- Chili sauce – ½ cup
Instructions
- Pat the fish fillets dry with paper towels to ensure the flour sticks properly.
- Season the flour with salt in a shallow dish, mixing well to combine.
- Dredge each fish fillet in the flour mixture, shaking off any excess for a light coating.
- Heat vegetable oil in a deep skillet over medium-high heat until it reaches 375°F, using a thermometer for accuracy.
- Carefully place the dredged fish fillets into the hot oil, frying in batches to avoid overcrowding.
- Fry each fillet for 3-4 minutes per side, or until golden brown and crispy.
- Remove the fried fish from the oil and drain on a wire rack or paper towels to keep them crispy.
- Warm the chili sauce in a small saucepan over low heat for 2 minutes, stirring occasionally.
- Drizzle the warm chili sauce over the fried fish just before serving.
Perfectly crispy on the outside and tender on the inside, this Fried Fish with Chili Sauce offers a delightful contrast of textures. The spicy kick from the chili sauce elevates the dish, making it a hit for those who love bold flavors. Serve it alongside steamed rice or a fresh salad for a complete meal.
Fish and Tofu Soup
You’ll find this Fish and Tofu Soup to be a comforting and nutritious dish that’s surprisingly simple to make. Let’s dive into the process of creating this soothing meal.
Ingredients
- White fish fillets – 1 lb
- Firm tofu – 1 block (14 oz)
- Chicken broth – 4 cups
- Green onions – 2, sliced
- Ginger – 1 tbsp, minced
- Soy sauce – 2 tbsp
- Sesame oil – 1 tsp
Instructions
- Cut the white fish fillets into 1-inch pieces and set aside.
- Drain the tofu and cut into 1-inch cubes.
- In a large pot, bring the chicken broth to a boil over medium-high heat.
- Add the minced ginger and sliced green onions to the pot, reducing the heat to medium. Let simmer for 5 minutes to infuse the broth with flavor.
- Gently add the fish pieces and tofu cubes to the pot. Simmer for 10 minutes, or until the fish is cooked through and flakes easily with a fork.
- Stir in the soy sauce and sesame oil. Simmer for another 2 minutes to blend the flavors.
- Tip: For an extra layer of flavor, you can add a splash of rice wine vinegar before serving.
- Tip: Ensure the soup doesn’t come to a rolling boil after adding the fish and tofu to keep them tender.
- Tip: Garnish with additional sliced green onions for a fresh, colorful finish.
With its silky tofu and tender fish, this soup offers a delicate balance of flavors that’s both light and satisfying. Serve it with a side of steamed rice for a complete meal that warms the soul.
Steamed Fish with Preserved Vegetables
Mastering the art of steaming fish with preserved vegetables is simpler than you might think, and the result is a dish that’s both flavorful and tender. This method ensures the fish remains moist while the preserved vegetables add a savory depth.
Ingredients
- White fish fillets – 1 lb
- Preserved vegetables – ½ cup
- Ginger – 1 tbsp, sliced
- Soy sauce – 2 tbsp
- Water – 1 cup
Instructions
- Rinse the fish fillets under cold water and pat dry with paper towels to ensure even cooking.
- Spread the preserved vegetables evenly over the top of the fish fillets.
- Place the sliced ginger on top of the preserved vegetables to infuse the fish with flavor.
- Pour the water into a steamer and bring to a boil over high heat. Tip: Ensure the water level is below the steamer basket to prevent it from touching the fish.
- Once boiling, place the fish in the steamer basket, cover, and steam for 10 minutes over medium heat. Tip: Avoid opening the lid frequently to maintain a consistent temperature.
- After steaming, carefully remove the fish from the steamer and drizzle with soy sauce. Tip: For an extra burst of flavor, heat the soy sauce slightly before drizzling.
A perfectly steamed fish with preserved vegetables offers a delicate texture that melts in your mouth, complemented by the umami-rich flavors of the preserved vegetables. Serve it over a bed of steamed rice to soak up all the delicious juices.
Fish Dumplings in Hot Pot
Every home cook knows the comfort of a warm, hearty dish, and today, we’re diving into the world of Fish Dumplings in Hot Pot—a perfect blend of tender fish and savory broth that’s surprisingly simple to make.
Ingredients
- Fish fillets – 1 lb
- Flour – 1 cup
- Egg – 1
- Salt – ½ tsp
- Water – 4 cups
- Green onions – 2, chopped
Instructions
- Chop the fish fillets into small pieces, ensuring no bones remain.
- In a bowl, mix the fish pieces with flour, egg, and salt until a sticky dough forms.
- Shape the dough into small dumplings, about 1 inch in diameter.
- Bring water to a boil in a large pot, then reduce heat to maintain a gentle simmer.
- Carefully drop the dumplings into the simmering water, cooking for 5 minutes or until they float to the surface.
- Add chopped green onions to the pot during the last minute of cooking for a fresh flavor.
- Remove the dumplings with a slotted spoon and serve immediately in the hot broth.
These dumplings offer a delightful contrast between the soft, pillowy texture of the dough and the flaky, tender fish inside. Try serving them with a side of spicy dipping sauce to elevate the flavors even further.
Stir-Fried Fish with Vegetables
Begin by exploring the simplicity and freshness of stir-fried fish with vegetables, a dish that marries the delicate flavors of the sea with the crispness of garden veggies. Perfect for a quick weeknight dinner, this recipe guides you through each step to ensure a delicious outcome.
Ingredients
- Fish fillets – 1 lb
- Vegetable oil – 2 tbsp
- Garlic – 2 cloves, minced
- Broccoli – 1 cup, chopped
- Carrots – 1 cup, sliced
- Soy sauce – 2 tbsp
Instructions
- Cut the fish fillets into 1-inch pieces. Pat them dry with paper towels to ensure they sear properly.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- Add minced garlic to the skillet, stirring for 30 seconds until fragrant. Tip: Avoid burning the garlic to prevent bitterness.
- Add fish pieces to the skillet in a single layer. Cook for 2 minutes without stirring to allow a golden crust to form.
- Flip each fish piece carefully. Cook for another 2 minutes until the fish is opaque throughout. Tip: Use a spatula to gently flip the fish to keep it intact.
- Add chopped broccoli and sliced carrots to the skillet. Stir-fry for 3 minutes until vegetables are crisp-tender.
- Pour soy sauce over the mixture. Stir to combine evenly, cooking for an additional 1 minute to blend the flavors. Tip: Adjust the heat to medium if the skillet gets too hot to prevent burning.
Once ready, the stir-fried fish with vegetables offers a delightful contrast between the tender fish and the crunchy veggies, all brought together by the savory depth of soy sauce. Serve it over a bed of steamed rice or alongside a light salad for a complete meal.
Fish Congee
Zesty and comforting, Fish Congee is a simple yet nourishing dish perfect for any meal of the day. This guide will walk you through the process of making this creamy rice porridge with tender fish, ensuring a delicious result every time.
Ingredients
- White rice – 1 cup
- Water – 6 cups
- Fish fillet (any white fish) – 1 lb
- Salt – 1 tsp
- Ginger – 1 tbsp, thinly sliced
- Green onions – 2 tbsp, chopped
Instructions
- Rinse the white rice under cold water until the water runs clear, to remove excess starch.
- In a large pot, combine the rinsed rice and 6 cups of water. Bring to a boil over high heat.
- Once boiling, reduce the heat to low and simmer for 45 minutes, stirring occasionally to prevent sticking. Tip: A wooden spoon is best for stirring as it’s gentle on the rice.
- While the rice is simmering, cut the fish fillet into bite-sized pieces and set aside.
- After 45 minutes, add the fish pieces, salt, and ginger to the pot. Simmer for another 10 minutes, or until the fish is cooked through. Tip: The fish is done when it flakes easily with a fork.
- Turn off the heat and stir in the chopped green onions. Tip: Adding green onions at the end preserves their color and crunch.
Just like that, you’ve made a bowl of Fish Congee that’s creamy, with tender flakes of fish and a hint of ginger. Serve it with a drizzle of soy sauce or a side of pickled vegetables for an extra flavor boost.
Grilled Fish with Sichuan Peppercorns
When the summer heat calls for something light yet bursting with flavor, grilled fish with Sichuan peppercorns is a dish that delivers. This recipe combines the simplicity of grilling with the bold, numbing spice of Sichuan peppercorns for a meal that’s both easy to make and unforgettable.
Ingredients
- White fish fillets – 1 lb
- Sichuan peppercorns – 1 tbsp
- Salt – 1 tsp
- Olive oil – 2 tbsp
Instructions
- Preheat your grill to medium-high heat, aiming for a temperature of 375°F.
- While the grill heats, pat the fish fillets dry with paper towels to ensure even cooking.
- Crush the Sichuan peppercorns using a mortar and pestle until they’re coarsely ground.
- Rub the fish fillets evenly with olive oil, then sprinkle both sides with the crushed Sichuan peppercorns and salt.
- Place the fish on the grill, skin-side down if your fillets have skin, and cook for 4 minutes without moving to get a good sear.
- Carefully flip the fish using a spatula and grill for another 3-4 minutes, or until the fish flakes easily with a fork.
- Remove the fish from the grill and let it rest for 2 minutes before serving to allow the juices to redistribute.
A perfectly grilled fish with Sichuan peppercorns offers a delightful contrast between the crispy exterior and tender, flaky interior. The peppercorns provide a unique tingling sensation that elevates the dish, making it perfect served over a bed of steamed rice or alongside a crisp, refreshing salad.
Fish Ball Soup
Sometimes, the simplest dishes bring the most comfort, and this Fish Ball Soup is no exception. Start by gathering your ingredients and follow these steps to create a soothing bowl of soup that’s perfect for any day.
Ingredients
- Fish balls – 1 lb
- Chicken broth – 4 cups
- Ginger – 1 tbsp, sliced
- Green onions – 2, chopped
- Soy sauce – 1 tbsp
Instructions
- In a large pot, bring the chicken broth to a boil over high heat.
- Add the sliced ginger to the boiling broth to infuse it with flavor, reducing the heat to medium after adding.
- Gently add the fish balls to the pot, ensuring they are fully submerged in the broth.
- Let the soup simmer for 10 minutes, or until the fish balls are cooked through and float to the surface.
- Stir in the soy sauce for a subtle depth of flavor.
- Remove the pot from the heat and sprinkle the chopped green onions on top for a fresh, aromatic finish.
Variations of this soup can include adding noodles or vegetables for extra heartiness. The fish balls should be tender and bouncy, with the broth clear and fragrant from the ginger and green onions. Serve it hot for the best experience.
Fish with Pickled Mustard Greens
Let’s dive into creating a comforting bowl of Fish with Pickled Mustard Greens, a dish that balances the richness of fish with the tangy crunch of pickled greens. Perfect for a weeknight dinner, this recipe is straightforward and satisfying.
Ingredients
- White fish fillets – 1 lb
- Pickled mustard greens – 1 cup
- Garlic – 2 cloves
- Ginger – 1 tbsp, sliced
- Water – 2 cups
- Salt – ½ tsp
Instructions
- Rinse the fish fillets under cold water and pat dry with paper towels to ensure even cooking.
- Slice the garlic and ginger thinly to release their flavors more effectively during cooking.
- In a pot, bring 2 cups of water to a boil over high heat, then add the sliced garlic and ginger to infuse the water with flavor.
- Add the pickled mustard greens to the pot, reducing the heat to medium, and let it simmer for 5 minutes to soften the greens.
- Gently place the fish fillets into the pot, ensuring they are submerged in the liquid, and cook for 8 minutes or until the fish flakes easily with a fork.
- Season with ½ tsp of salt, adjusting carefully as the pickled greens already contribute saltiness to the dish.
For an extra layer of flavor, consider garnishing with fresh cilantro or a squeeze of lime before serving. The fish should be tender and flaky, perfectly complemented by the sharp, tangy greens. Serve this dish over steamed rice to soak up all the delicious broth.
Deep Fried Fish with Salt and Pepper
Unlock the secrets to making the crispiest, most flavorful deep-fried fish with just salt and pepper. This simple yet delicious dish is perfect for beginners looking to master the art of frying.
Ingredients
- Fish fillets – 1 lb
- All-purpose flour – 1 cup
- Salt – 1 tsp
- Black pepper – ½ tsp
- Vegetable oil – 2 cups
Instructions
- Pat the fish fillets dry with paper towels to ensure the flour sticks better.
- In a shallow dish, mix the flour, salt, and black pepper thoroughly.
- Heat the vegetable oil in a deep fryer or large pot to 375°F, using a thermometer to check the temperature accurately.
- Dredge each fish fillet in the flour mixture, shaking off any excess to avoid clumping.
- Carefully place the fillets in the hot oil, frying in batches to prevent overcrowding and ensure even cooking.
- Fry for 3-4 minutes on each side or until the fish is golden brown and crispy.
- Remove the fish with a slotted spoon and drain on a wire rack or paper towels to keep it crispy.
You’ll love the contrast between the crispy exterior and the tender, flaky fish inside. Serve it with a squeeze of lemon or your favorite dipping sauce for an extra flavor boost.
Conclusion
Great flavors await in our roundup of 18 Delicious Chinese Fish Recipes, perfect for any occasion! Whether you’re craving something spicy, sweet, or savory, there’s a dish here to satisfy. We invite you to dive into these recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!
Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.