Crispy Fried Fish with Soy Sauce Glaze

Ingredients

• 500g (1.1 lb) white fish fillets 500g (1.1 lb) white fish fillets
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/4 cup all-purpose flour 1/4 cup all-purpose flour
• 1/4 cup cornstarch 1/4 cup cornstarch
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• Vegetable oil, for frying Vegetable oil, for frying
• For the soy sauce glaze: For the soy sauce glaze:
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons oyster sauce 2 tablespoons oyster sauce
• 1 tablespoon honey 1 tablespoon honey
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 teaspoon cornstarch 1 teaspoon cornstarch
• 2 tablespoons water 2 tablespoons water

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 20g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the soy sauce, grated ginger, and minced garlic. Add the fish fillets and marinate for 20 minutes.
2. 2.
   In a separate bowl, mix the all-purpose flour, cornstarch, baking powder, and salt. Gradually add water while whisking until a smooth batter forms.
3. 3.
   Heat vegetable oil in a deep pan or wok over medium-high heat.
4. 4.
   Dip each marinated fish fillet into the batter, allowing any excess to drip off, and carefully place it into the hot oil. Fry the fish in batches for about 4-5 minutes on each side, or until golden and crispy. Remove and drain on a paper towel-lined plate.
5. 5.
   In a small saucepan, combine the soy sauce, oyster sauce, honey, rice vinegar, sesame oil, cornstarch, and water. Cook over medium heat, stirring constantly, until the sauce thickens and becomes glossy.
6. 6.
   Drizzle the soy sauce glaze over the crispy fried fish fillets and serve immediately.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are patted dry before marinating to prevent excess moisture. Use a firm white fish such as cod, haddock, or tilapia for best results.
• Soy sauce — Opt for low-sodium soy sauce if you prefer a less salty taste.
• Oyster sauce — If you have a shellfish allergy, you can substitute oyster sauce with hoisin sauce for a similar flavor profile.
• Rice vinegar — If you don't have rice vinegar, you can use apple cider vinegar or white vinegar as a substitute.
• Cornstarch — Cornstarch helps to create a crispy coating. If you prefer a lighter texture, you can replace half of the cornstarch with all-purpose flour.

Tips & Tricks

• For an extra crispy texture, refrigerate the battered fish fillets for 15 minutes before frying.
• To prevent the fish from sticking to the pan, make sure the oil is hot enough before adding the fillets.
• Adjust the sweetness of the glaze by adding more or less honey according to your preference.
• Serve the dish immediately after glazing to maintain the crispiness of the fish.
• Garnish with chopped green onions and sesame seeds for added flavor and visual appeal.

Serving advice

Serve the Crispy Fried Fish with Soy Sauce Glaze as a main course alongside steamed rice and stir-fried vegetables. The crispy texture of the fish, combined with the savory glaze, pairs perfectly with the fluffy rice and adds a delightful contrast to the vegetables.

Presentation advice

Arrange the golden crispy fish fillets on a serving platter and drizzle the soy sauce glaze over them. Garnish with chopped green onions and sesame seeds for a pop of color and added visual appeal. Serve the dish with a side of steamed rice and stir-fried vegetables for a complete and visually appealing presentation.