Fried Fish With Garlic and Spring Onions

Battered fish fillets shallow fried until golden, served with a savory garlic, spring onion, and rice wine sauce.

Fish Seafood Main Course High Protein Stir-Fry

Estimated Nutrition

Calories

280.1

kcal / serving

1120.5 kcal total

Carbs

11g

per serving

44.1 g total

Fat

14.6g

per serving

58.2 g total

Protein

26.4g

per serving

105.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Cornflour

Dairy

piece

Egg

Medium, free-range, beaten

Liquids

tbsp

Shaoxing Rice Wine

Can use dry sherry

NutsSeeds

tsp

Salt

For seasoning the fish

0.25

tsp

White Pepper

Freshly ground

tbsp

Garlic

Finely sliced

tsp

Salt

Remaining teaspoon for the sauce

OilsFats

150

Groundnut Oil

Can use vegetable oil

tsp

Sesame Oil

Seafood

450

Sole

Fillets with dark skin removed and cut into 2.5cm strips; can use plaice instead

Vegetables

tbsp

Spring Onion

Finely chopped

Method

Refrigerate the seasoned fish for 15 minutes.

Beat the eggs in a bowl and coat the fish pieces first in cornflour, then in the egg.

Heat the wok with the oil over high heat until smoking, then reduce to medium.

Remove the dark skin from the fish fillets using a sharp knife.

Cut the fillets into 2.5cm strips and season with 1 teaspoon of salt and the pepper.

Fry the fish in batches until golden-brown, then drain on kitchen paper and discard the frying oil.

Wipe the wok and add the garlic, spring onions, rice wine, sesame oil, and remaining salt.

Simmer the sauce for 2 minutes and pour over the fried fish on a serving platter.