Pan-Fried Tilefish
A quick coastal Chinese dish featuring tender tilefish with a golden, crispy exterior and savory scallion finish.
Story
Tilefish is a prized catch in Chinese coastal cooking, prized for its sweet, delicate flesh. This simple pan-fry technique transforms the fish into something extraordinary with minimal fuss.
Ingredients
tilefish, cleaned and gutted
2 whole fish (about 300g each)
vegetable oil
3 tablespoons
salt
1 teaspoon
freshly ground black pepper
1/2 teaspoon
scallions, finely chopped
3 stalks
granulated sugar
1/4 teaspoon
Instructions
1
Prep the fish
Rinse the tilefish under cold water and pat completely dry with paper towels. This ensures a crispy sear. Season both sides generously with salt and pepper, rubbing it in gently. Let rest for 15 minutes at room temperature.
2
Heat the pan
Add oil to a non-stick skillet over medium-high heat. The oil is ready when it shimmers and flows easily across the pan—about 2 minutes.
3
Sear the first side
Gently lay the fish in the hot oil. Resist the urge to move it. Cook until the underside is golden and releases easily from the pan, about 4 to 5 minutes.
4
Flip and finish
Carefully turn the fish over using a spatula. Cook the second side until golden, about 3 to 4 minutes more. Sprinkle the chopped scallions over the top, add a pinch of salt and sugar for balance, and serve immediately.
