Fish Fillets Chinese Style
This easy, everyday Fish Fillet recipe can be made as mild or as spicy as you like.
An inexpensive fish fillet dish that everyone will enjoy. Gather your ingredients, read Monica’s top kitchen tips, cook and enjoy.
I have used red snapper fish fillets but you could use cod or haddock. Alternatively exchange those fish fillets for prawns or chicken. Make the dish your own and add your favourite accompliments; rice, noodles or something lighter.
Gather your fish fillet ingredients
Fish & Marinade
- 2 medium fillets of firm white fish
- 1 teaspoon of finely chopped, fresh ginger
- ½ teaspoon of finely chopped fresh garlic
- ¼ teaspoon of fresh red chilli
- 2 dessert spoons of dark soya sauce
- 1 teaspoon of tapioca flour
The Tasty Topping
- 2 or 3 spring onions chopped
- 1/2 teaspoon of garlic chopped
- 1/2 teaspoon of ginger chopped
- 1/4 teaspoon of fresh red chilli
- Grapeseed oil
- Pinch of turmeric powder optional
HOW TO MAKE
2 simple stages in 4 easy steps
- Take all the marinating ingredients for the fish fillets and place into a bowl that will fit in your fridge. Then toss the fish fillets into the mixture so they are all fully coated with the marinade and place in the fridge for at least an hour.
- Make the tasty, crispy topping for the fish fillets by pouring 1 tablespoon of grapeseed oil into a wok and frying the ginger and garlic for a minute or so. Then add in the spring onions and chilli but only fry until quite golden, not burnt. Remove and set aside on a small plate.
- When the fish fillets have marinated for an hour remove from the fridge and heat the same wok (no need to have cleaned ) with one tablespoon of oil. Pop the marinated fish fillets into the hot oil. Use some tongs to turn the fish occasionally till it’s brown on all sides. About 6 to 7 minutes depending on the size of your fillets
- LAST STEP! Gently mix through the fish fillets the pre made tasty, crispy topping. When you have transferred the fish fillets to a serving dish garnish with coriander and serve immediately.
MONICA’S TOP KITCHEN TIPS
Read these before you start the recipe
- Use red snapper fillets if you can; your fishmonger will clean and fillet your fish for you. Alternatively cod or haddock would work well too.
- Don’t skip adding the tapioca flour into your marinade as it adds some good texture to your finished dish. Tapioca flour is a very cheap ingredient and easily available from an Indian supermarket like Al Adils.
- You can sprinkle on a pinch of turmeric powder while frying your fish if you like, because it adds to the colour, but it’s not essential
- Do use a pair of tongs to turn your fish as it’s easier to move the fish fillets around.
- Have chopped up garlic and ginger in small, sealed tupper ware like boxes in the fridge at all times because it can save a lot of time when you want a quick supper. But remember these boxes will be used only for garlic and ginger as they will retain the smell, although small glass jars would also work well.
- Serve this dish with BROWN rice but remember it takes longer to cook than white rice so have your rice cooking well before you heat up the wok to cook the fish fillets.
KEEP ON COOKING
- This recipe would work well with prawns or small chicken pieces, but do cook for the right length of time.
- Watch a cooking video for some more of our tasty recipes on DoinDubai’s You Tube channel.
- Do make a visit to a supermarket like Al Adils to stock on ethnic ingredients and freshly milled flours for a fraction of the price you’d pay in a supermarket.
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