Fried Fish Sauce

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Servings: 4 servings Difficulty: Intermediate
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A savory, aromatic Chinese-style sauce with garlic and sesame notes
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Fried Fish Sauce

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 servings Calories: 422.3

Description

This Fried Fish Sauce is a quick and flavorful accompaniment designed to elevate steamed or pan-fried fish. The blend of soy sauce, sesame oil, and rice vinegar creates a balanced profile of salty, nutty, and tangy notes. Infused with the aroma of fresh garlic, this sauce adds depth and authenticity to simple seafood dishes. It is perfect for weeknight dinners, offering a restaurant-quality finish with minimal effort. The sauce pairs beautifully with white fish, providing a light yet satisfying flavor boost without overwhelming the delicate texture of the protein. Serve it warm over fish with a side of stir-fried greens for a complete, home-style meal.

Ingredients

Directions

  1. Season the fish fillets lightly on both sides with salt and pepper.
  2. Place the seasoned fish in a steamer basket over boiling water in a wok or large pot. Steam for 6 to 8 minutes, or until the fish is opaque and flakes easily with a fork.
  3. While the fish is steaming, heat the neutral cooking oil in a small skillet or wok over medium heat.
  4. Add the minced garlic to the hot oil and stir-fry for 1 to 2 minutes until golden brown and fragrant. Be careful not to burn the garlic.
  5. Remove the fried garlic from the skillet and place it on paper towels to drain excess oil. Set aside for garnish.
  6. In the same skillet, add the baby kailan (or bok choy) and stir-fry for 1 to 2 minutes until the leaves have wilted slightly but remain crunchy. Remove from heat and set aside.
  7. In a small saucepan, combine the soy sauce, sesame oil, and vinegar. Heat over low heat for 1 minute to blend the flavors, then remove from heat.
  8. Remove the cooked fish from the steamer and transfer to individual serving plates.
  9. Drizzle the warm vinegar-soy sauce mixture generously over the fish.
  10. Garnish with the reserved fried garlic.
  11. Serve hot with the stir-fried kailan on the side.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 422.3kcal
% Daily Value *
Total Fat 28.1g44%
Saturated Fat 6.5g33%
Cholesterol 25.0mg9%
Sodium 4471.8mg187%
Total Carbohydrate 25.6g9%
Dietary Fiber 7.0g29%
Sugars 1.3g
Protein 21.9g44%

* 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

Balsamic vinegar is a mild, dark brown vinegar with a sweet-sour flavor made from reduced grape juice aged in wooden casks. It can be substituted for rice vinegar if desired, though it will alter the color slightly.

For a crispier texture, you can pan-fry the fish instead of steaming it. Fry in oil until golden on both sides before adding the sauce.

Store any leftover sauce in an airtight container in the refrigerator for up to 3 days.

Baby kailan can be substituted with broccoli rabe, spinach, or regular bok choy.

Keywords: fish sauce, chinese cuisine, soy sauce, sesame oil, garlic, rice vinegar, steamed fish, pan fried fish, seafood, dinner, quick meal, asian flavor, savory, aromatic, garlic fry, kailan, balsamic vinegar, side dish, homestyle
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