Since the beginning of the year I have been looking around for more Asian recipes, Rasa Malaysia is a wonderful blogger/photographer who has a very extensive recipe website, with many great looking dishes that makes my mouth water every time I visit. Since hubby is a seafood lover, and little girl is fond of red snapper, so I’ve decided to try one of her more simple recipes tonight. Boy Am I Glad I did! The house is still filled with the aroma of this special sauce, there was hardly any leftover for tomorrow’s lunch box!
1 lb. fish
2-inch ginger (peeled, cut into thin strips)
1 stalk scallion (cut into 2-inch length and then into thin strips)
Oil for deep frying
Soy Sauce Mixture:
3 tablespoons soy sauce
1 tablespoon Shaoxing wine
4 tablespoons water
2 dashes white pepper powder
1/4 teaspoon sesame oil
2 tablespoons sugar
Remove scales, gills, and clean the fish thoroughly. Pat dry with paper towels. In a small bowl, mix the soy sauce mixture and set aside.
Heat up a big wok with enough oil to deep fry the fish, or use a deep fryer. Deep fry the fish until golden brown and crispy. Transfer out to a serving plate.
In a wok, add 1 tablespoon of cooking oil. When it’s hot, stir-fry the ginger strips until golden brown and transfer out. Using the same oil, add the soy sauce mixture until it boils. Pour the soy sauce over the fish and garnish with the fried ginger strips and scallions. Serve immediately with steamed white rice.
Original Recipe from: Rasa Malaysia