Pan-Fried Fish (Cantonese Style) Recipe

White fish fillets: Mild-flavored fish that works well with the Cantonese-style seasoning.

Soy sauce: Adds a rich, salty, and umami flavor to the dish.

Sesame oil: Provides a nutty aroma and enhances the overall flavor.

Garlic: Adds a pungent and aromatic element to the sauce.

Ginger: Fresh and spicy, it complements the fish beautifully.

Vegetable oil: Used for frying the fish to a golden brown.

Salt: Enhances the natural flavors of the fish.

Black pepper: Adds a touch of heat and depth to the seasoning.

To achieve a perfectly crispy exterior on your fish fillets, make sure the pan and oil are hot before adding the fish. This will help to sear the fish quickly, locking in moisture and flavor. Additionally, avoid overcrowding the pan, as this can lower the temperature and result in steaming rather than frying.

• white fish fillets - Substitute with tilapia fillets: Tilapia has a mild flavor and firm texture similar to many white fish varieties.

• white fish fillets - Substitute with cod fillets: Cod is another mild-flavored fish that holds up well to pan-frying.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• soy sauce - Substitute with coconut aminos: Coconut aminos offer a slightly sweeter and less salty alternative to soy sauce.

• sesame oil - Substitute with olive oil: Olive oil can be used for its healthy fats, though it lacks the nutty flavor of sesame oil.

• sesame oil - Substitute with peanut oil: Peanut oil has a high smoke point and a mild nutty flavor, making it a good alternative.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh, pungent flavor of minced garlic.

• minced garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can complement the dish well.

• julienned ginger - Substitute with ground ginger: Ground ginger can be used if fresh ginger is unavailable, though it will have a different texture and slightly different flavor.

• julienned ginger - Substitute with galangal: Galangal has a similar spicy and aromatic profile, though it is slightly more citrusy.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and high smoke point, making it a suitable alternative.

• vegetable oil - Substitute with grapeseed oil: Grapeseed oil is another neutral-flavored oil with a high smoke point, ideal for pan-frying.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami flavor to the dish.

• salt - Substitute with sea salt: Sea salt can provide a cleaner, more nuanced flavor compared to regular table salt.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and is often used in Asian cuisine for its subtle heat.

• black pepper - Substitute with sichuan peppercorns: Sichuan peppercorns add a unique, numbing spiciness that can elevate the dish.

• Allow the fish fillets to cool completely before storing. This prevents condensation, which can make the fish soggy.
• Place the cooled fish fillets in an airtight container or wrap them tightly in plastic wrap or aluminum foil. Ensure there is minimal air to maintain freshness.
• Store the fish in the refrigerator if you plan to consume it within 2-3 days. This keeps the fish fresh and safe to eat.
• For longer storage, place the wrapped fish fillets in a freezer-safe bag or container. Label with the date to keep track of storage time.
• When freezing, lay the fish fillets flat in the freezer to prevent them from sticking together. This makes it easier to thaw individual portions.
• To reheat, thaw the fish in the refrigerator overnight if frozen. Reheat gently in a frying pan over low heat or in the oven at 350°F (175°C) until warmed through.
• Avoid microwaving the fish as it can make the texture rubbery and unevenly heated.
• If you have leftover sauce, store it separately in an airtight container in the refrigerator. Reheat and pour over the fish when serving.

• Oven Method:

  1. Preheat your oven to 275°F (135°C).
  2. Place the fish fillets on a baking sheet lined with parchment paper.
  3. Cover the fillets with aluminum foil to retain moisture.
  4. Heat for about 10-15 minutes, or until the fish is warmed through.
  5. Optionally, you can add a splash of soy sauce or a drizzle of sesame oil before reheating to enhance the flavors.

• Stovetop Method:

  1. Heat a non-stick pan over low to medium heat.
  2. Add a small amount of vegetable oil or sesame oil to the pan.
  3. Place the fish fillets in the pan and cover with a lid.
  4. Heat for about 3-5 minutes on each side, or until the fish is warmed through.
  5. Spoon some of the leftover sauce over the fillets to keep them moist.

• Microwave Method:

  1. Place the fish fillets on a microwave-safe plate.
  2. Cover the fillets with a damp paper towel to prevent drying out.
  3. Microwave on medium power for 1-2 minutes, checking halfway through.
  4. If needed, continue microwaving in 30-second intervals until the fish is heated through.
  5. Add a splash of soy sauce or a drizzle of sesame oil before serving to refresh the flavors.

• Steaming Method:

  1. Set up a steamer or use a steaming basket over a pot of simmering water.
  2. Place the fish fillets in the steamer, ensuring they are not touching the water.
  3. Cover and steam for about 5-7 minutes, or until the fish is heated through.
  4. Optionally, add some fresh julienned ginger or green onions on top before steaming to enhance the aroma.

• Frying pan: A flat-bottomed pan used for frying, searing, and browning foods. Essential for cooking the fish fillets.

• Spatula: A broad, flat, flexible blade used to mix, spread, and lift food. Useful for flipping the fish fillets.

• Tongs: A tool used to grip and lift objects, in this case, to handle the fish fillets without breaking them.

• Knife: A sharp blade used for cutting. Necessary for mincing the garlic and julienning the ginger.

• Cutting board: A durable board on which to place material for cutting. Used to prepare the garlic and ginger.

• Measuring spoons: Spoons used to measure an amount of an ingredient, either liquid or dry. Needed for measuring soy sauce, sesame oil, and vegetable oil.

• Small bowl: A bowl used to hold the soy sauce and sesame oil mixture before adding it to the pan.

• Plate: A flat dish used to serve or hold food. Used to set aside the cooked fish fillets.

• Grater: A tool used to grate foods into fine pieces. Can be used to julienne the ginger if you prefer not to use a knife.

• Paper towels: Absorbent paper used for cleaning and drying. Useful for patting the fish fillets dry before seasoning.

Prepare ingredients in advance: Mince the garlic and julienne the ginger ahead of time to save minutes during cooking.

Use a non-stick pan: This ensures the fish fillets cook evenly and reduces the need for extra oil.

Preheat the pan: Heating the vegetable oil before adding the fish speeds up the cooking process.

Batch cooking: If you have multiple fillets, cook them in batches to avoid overcrowding the pan, which can slow down cooking.

Simplify seasoning: Mix salt and black pepper in a small bowl and season the fish quickly.