The Pan-fried Whole Fish My Dad's Made 100,000 Times
Why this recipe
Most pan-fried whole fish recipes online are tested only a handful of times. My dad used to make this dish multiple times a day, every day, for 60+ years and can make this in his sleep.
This is a classic saucy Chinese whole fish, an appropriate showstopper for holidays and feasts!
Thank you, Kikkoman!
This recipe is brought to you in part by Kikkoman. My dad has been using Kikkoman flavors throughout his 50-year career as a chef, and it's a privilege to get to partner with them on such a popular recipe, Mongolian beef!
- Kikkoman products are a major flavor enhancer and bring out the “umami” taste, and helps balance and round out flavors
- Kikkoman® Less Sodium Soy Sauce is perfect for home cooks who are looking to cut down on their sodium levels, without sacrificing flavor
- Kikkoman offers wide range of Gluten-Free Asian sauces, including Gluten-Free Oyster Sauce and Gluten-Free Hoisin Sauce
- The KikkomanUSA.com Chinese site offers easy Asian recipes that home cooks can enjoy any night of the week
You can learn more about Kikkoman and follow them on social media here:
- Website: https://www.KikkomanUSA.com
- Facebook: https://www.facebook.com/KikkomanChineseUSA (Kikkoman 萬字在美)
- Instagram: https://www.instagram.com/kikkomanusa_chinese/ (Kikkoman 萬字在美)
Pairs well with
View all →
Ingredients
Instructions
Cut ingredients
Dice red pepper (1 oz), red onion (1 oz), white onion (1 oz) + shallot (0.50 oz) into small pieces.
Trim the ends of garlic cloves (3 clove), cut into slices.
Cut ginger (0.50 oz) into small triangular pieces.
Cut green parts of green onion (2 pieces) into small pieces.
Make sauce
In a bowl, combine light soy sauce (1 tbsp), oyster sauce (1 tbsp), dark soy sauce (1 tsp), cooking wine (1 tbsp), white pepper powder (0.25 tsp), sugar (1 tsp), salt (1 tsp) + water (3 tbsp).
In another bowl, create a cornstarch slurry with cornstarch (0.50 tsp) and water (3 tbsp).
Prep fish
With our whole fish (1 lb), use scissors to cut off pectoral fins, pelvic fins and dorsal fins.
Using a knife, make 4 to 5 angled cuts across the fish on both sides.
Sprinkle white pepper (2 tsp) powder all over the fish, including the cuts + inside of the fish. Repeat with salt (0.50 tsp), set aside.
Pan-fry fish
Heat wok on high heat. Coat both sides of fish with cornstarch (2 tsp).
When wok is hot enough, add oil (1 tbsp). Carefully lower fish into wok, sear bottom side for 2 mins on medium heat.
When bottom side has developed a nice crust, use spatula to flip fish onto other side, cook for another 2 mins. Reduce the heat to its lowest setting, add cooking wine (1 tbsp), immediately cover wok with lid.
Allow steam to finish cooking fish for 1 minute on medium-low heat.
Uncover wok, flip fish over, continue to cook on medium heat for a final 45 seconds.
Pick up fish with spatula, let excess oil drain before transferring onto serving plate.
Cook sauce
Heat wok on high, add oil (2 tbsp) when the wok is hot enough.
Reduce heat to medium, cook ginger, garlic + shallots until fragrant, about 45 secs.
Add both peppers + onions into wok, cook for 20 secs.
Increase heat to medium-high, add cooking wine (1 tbsp) + sauce, stir constantly for 30 secs.
Reduce heat to low, mix and pour the slurry into wok slowly while stirring constantly.
Cook until the consistency is your liking.
Pour the sauce over the fish, or transfer it to a bowl to add just before serving.
Made with love ❤️
We started Made With Lau to celebrate Cantonese culture and honor the legacy of our wonderful parents, Jenny and Chung Sun Lau.
Our hope is that these recipes and stories help you spread the joy, love, and nostalgia that I felt growing up.
