Lets do some Chinese take out dinner. Who doesn’t love fish, fried and tossed in sauce. Come with me…I will give you a piggyback to flavor town. I adapted this recipe from Martin Yan’s cooking show, Yan can cook. I love all things Martin Yan. He is cute, he makes me laugh and he makes good food. The fish turned out awesome. Today was good. Today was fun. Tomorrow is another one.
So here is the route to flavor town.
First lets make the batter to fry the fish.
Crack one egg in a bowl. You are doing it right if your egg has an yellow yolk. To the egg add half a teaspoon each of salt and pepper powder. Add in 1/4 cup of corn starch and half a teaspoon of soy sauce. Stir well.
Add in the cut fish fillet and mix well to combine.
Let the batter marinate for 15-20 minutes. Add oil to a pan for frying the fish. When the oil is hot,add the fish to the pan and cook till they are lightly browned.About 2 minutes. Lift out and drain on paper towels. Set aside. In the mean time, if you are like me, nibble on the fried fish. Promise me you wont be like me.
Now for the stir-fry and the sauce
Make a corn starch slurry by adding a tablespoon of cornstarch to 1/4 cup of water. set aside.
Heat a table spoon of oil in a skillet. When shimmering add in the chopped garlic and fry till they start to brown. Add in the chopped onion and the sliced red peppers/capsicum. Briefly fry for a minute. Now add in the sauce mixture (honey,soy and vinegar). I used apple cider vinegar as that’s what I had. If you have rice vinegar use it dearies. Simmer for a minute. Now is the time to thicken the sauce. Add the corn starch slurry to the pan and saute for 10 seconds.
The sauce will become thick in an instant. Add in the fried fish and toss slightly to coat. Add the spring onions/scallions. Toss it around so the fish gets evenly coated with the sauce. Remove off heat.
Serve hot with rice or noodles.
- 1 egg
- ½ teaspoon ground pepper powder
- ½ teaspoon salt
- ½ teaspoon soy sauce
- ¼ cup corn starch
- 300 grams white fish fillet (you can use cod, snapper, tilapia, basa or any mild fish)
- Vegetable/ Refined Peanut Oil to Deep fry
- 1 tablespoon corn starch
- ¼ cup water
- 1 teaspoon honey
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar (I used apple cider)
- 2 tablespoon water to dilute the sauce
- 1 tablespoon Peanut Oil
- 2 tablespoon minced garlic
- ¼ cup chopped onions
- ¼ cup sliced red peppers/capsicum
- ¼ cup spring onion/scallion
- Crack an egg in a bowl. To the egg add half a teaspoon each of salt and pepper powder. Add in ¼ cup of corn starch and half a teaspoon of soy sauce. Stir well. Add in the cut fish fillet and mix well to combine.
- Let the batter marinate for 15-20 minutes. Add oil to a pan for frying the fish. When the oil is hot,add the fish to the pan and cook till they are lightly browned.About 2 minutes. Lift out and drain on paper towels. Set aside.
- Make a corn starch slurry by adding a tablespoon of cornstarch to ¼ cup of water. set aside.
- Heat a table spoon of oil in a skillet. When shimmering add in the chopped garlic and fry till they start to brown. Add in the chopped onion and the sliced red peppers/capsicum. Briefly fry for a minute. Now add in sauce mixture(honey,soy and vinegar).Simmer for a minute. Now is the time to thicken the sauce. Add the corn starch slurry to the pan and saute for 10 seconds.
- The sauce will become thick in an instant. Add in the fried fish and the spring onions/scallions. Toss it around so the fish gets evenly coated with the sauce. Remove off heat.
- Serve hot with rice or noodles.
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