Ginger Soy Fish

  • 1 lb. white bass fillets
  • ¼ cup cornstarch
  • 2 teaspoons powdered ginger
  • ½ teaspoon ground black pepper
  • 1 teaspoon pickling salt or other fine-grained salt
  • 1 medium red onion, halved and sliced thinly
  • 1 tablespoon chopped scallions
  • 2 tablespoons soy sauce
  • 2 tablespoons water
  • 1 tablespoon sugar
  • 1 teaspoon sesame oil
  • 3 dashes ground white pepper
  • 2 tablespoons canola oil

Cut the fish into bite sized pieces. Mix the cornstarch with the ginger, black pepper, and pickling salt to incorporate the seasonings evenly.

Coat the fish with the corn starch mixture. Set aside.

Prepare the red onion and scallions; set aside.

Mix the soy sauce (I used a very dark, thick soy sauce), water, sugar, sesame oil, and white pepper in a small bowl. Stir to mix well and make sure that the sugar dissolves.

Heat a non-stick skillet with the canola oil over medium-high heat. When the oil is hot, add the thinly-sliced red onion and stir-fry until it turns brown and crispy. Remove from the pan and place in a small bowl; toss the onion with 1 tablespoon of the soy sauce mixture. Set aside.

Using same oil, pan fry the cornstarch-coated fish until both surfaces turn light brown. Remove the fully cooked fish carefully from the pan to avoid breaking or tearing it.

Serve the fish over steamed rice, topped with the fried onion and chopped scallions, and drizzled with the remaining soy sauce mixture.

  • Yields: 4 servings
  • Preparation Time: 30 minutes
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