How to Perfectly Pan-Fry Fish: A Step-by-Step Guide

Q: How can I prevent the fish from sticking to the pan while frying?
A: Make sure to heat the oil properly before adding the fish, and use a non-stick pan if possible for easier handling.

Q: What’s the purpose of adding cooking wine along the edge of the pan?
A: Cooking wine helps to remove the fishy smell and enhances the flavor of the fish.

Pan-Fried River Fish: A Simple and Delicious Recipe

Notes

Ingredients:

River fish (e.g., catfish): 500g
Light soy sauce: 10g
1 green onion
3 slices of ginger
Appropriate amount of sesame oil
A handful of garlic sprouts
Green and red bell peppers (optional)

Instructions:

Heat the sesame oil in a pan. Begin frying the fish over medium heat. Drizzle some cooking wine along the edge of the pan to remove the fishy smell.
Fry until golden and crispy, then turn up the heat. Add ginger and garlic to the pan without removing the fish, and sauté until fragrant.
Add garlic sprouts and bell peppers to the pan. Stir-fry briefly before adding the sauce mixture.
Mix light soy sauce, dark soy sauce (optional), salt, MSG (optional), sugar, oyster sauce, and a half bowl of water to create the sauce. Add it to the pan.
Cook until the sauce thickens, then remove from heat and serve.

Nutrition:

High in protein
Contains healthy fats, particularly omega-3 fatty acids (depending on the type of fish used)
Source of vitamins and minerals from the vegetables