Pan-fried Ginger Fish

Pan-fried Ginger Fish is another of my favourite confinement food which we have corporated into our everyday menu. The best fish to use is the super expensive Cod Fish, which I often do not have the heart to buy. So, I use golden pomfret instead.


Ingredients:
- 1 whole fish 
- a lot of ginger, shredded 
- 2 tablespoon of soya sauce
- 1 tablespoon of shaoxing wine 
- 1 teaspoon of sesame oil 
- 2-3 tablespoon of water 
- 1 tablespoon of sugar 
- pepper 
- parsley as garnish 

Procedures:
1) Wash and pat dry the fish. Coat it thinly with corn flour. Pan fry the fish until the skin is crispy and the fish is cooked. Set it aside on a serving plate. 
2) Fry the shredded ginger in the same oil. When it turns brown, remove it from the pan and arrange on top of the fish. 
3) In a bowl, add soya sauce, shaoxing wine, sesame oil, water and sugar. Mix well and drizzle over the fish and ginger. Garnish and serve. 



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