Recipe Description
This restaurant style-golden deep-fried fish and fragrant ginger soy sauce will rouse both your eyes and tastebuds! Photo credit: Kwan Pui Yoke
Recipe Ingredient
- 500g fish tail (Here, garoupa fish tail was used)
- Ginger strips
- Light soy sauce
Instructions
- Make several knife cuts on the front and back of the fish to ensure the inner meat will be sufficiently cooked during deep-frying
- Heat oil in wok. Ensure sufficient oil to submerge fish
- Deep-fry fish for 5-10 minutes
- Place fish on plate
- On a separate wok, stir fry ginger strips in oil until golden brown
- Sprinkle ginger strips on fish but leave oil behind in the wok
- Turn off fire and wait for wok to cool down for 1-2 minutes
- Add 5 tablespoons of light soy sauce and 7-8 tablespoon of water to wok
- Mix well with ginger oil and pour sauce into plate
- Serve while hot and crispy!
