Fried Fish Sauce

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Servings: 4 servings Difficulty: Intermediate
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A savory Cantonese-style sauce with chili, ginger, and garlic to accompany crispy fried fish.
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This vibrant sauce is the perfect accompaniment to crispy fried fish, bringing together the warmth of ginger, the punch of garlic, and the heat of chili paste. The quick stir-fry method locks in intense aromatics, while a cornstarch slurry creates a glossy, clinging glaze that coats every bite. It’s a staple in home-style Asian cooking, offering a balance of sweet, spicy, and savory notes. Serve it immediately over golden-brown fish for a restaurant-quality meal at home. The sauce is quick to prepare, making it an ideal choice for weeknight dinners when you want something flavorful without the fuss. Pair it with steamed rice to soak up the delicious juices.

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Fried Fish Sauce

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 servings Calories: 15.1

Description

This vibrant sauce is the perfect accompaniment to crispy fried fish, bringing together the warmth of ginger, the punch of garlic, and the heat of chili paste. The quick stir-fry method locks in intense aromatics, while a cornstarch slurry creates a glossy, clinging glaze that coats every bite. It&# 226;ÂÂs a staple in home-style Asian cooking, offering a balance of sweet, spicy, and savory notes. Serve it immediately over golden-brown fish for a restaurant-quality meal at home. The sauce is quick to prepare, making it an ideal choice for weeknight dinners when you want something flavorful without the fuss. Pair it with steamed rice to soak up the delicious juices.

Ingredients

Directions

  1. Cut 4 or 5 deep diagonal slashes on each side of the fish to help it cook more quickly.
  2. Marinate the fish for 15 minutes with ginger, chopped scallion, pepper, and rice wine.
  3. Drain fish and scrape off any pieces of the marinade.
  4. Heat a wok and add oil.
  5. When the oil is hot, sprinkle the fish on both sides with cornstarch, shaking it to remove any excess.
  6. Carefully lower the fish into the oil and cook over moderate heat for about 5-8 minutes until golden brown and cooked through.
  7. Drain and keep warm. Discard all but 1 teaspoon of the frying oil.
  8. Prepare the sauce by stir-frying the chili paste, garlic, and ginger for a few seconds until fragrant.
  9. Add all other sauce ingredients, except cornstarch.
  10. Simmer for 2 minutes, then thicken with cornstarch.
  11. Pour the sauce over the fish and garnish with scallion.
  12. Serve immediately.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 15.1kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 4875.1mg204%
Total Carbohydrate 3.6g2%
Dietary Fiber 0.1g1%
Sugars 0.0g
Protein 0.1g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Shrimp-stuffed Lychees: A fine example of the creativity and delicacy of Cantonese food. If you cannot obtain fresh lychees, use canned fruit, but rinse well to remove any sugar syrup.

Keywords: chili paste, cornstarch, fish sauce, ginger, garlic, stir fry, cantonese, asian, spicy, savory, quick, easy, homemade, glaze, seafood, dinner, weeknight, umami, aromatic, crispy
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