Pan-Seared Fish Fillets
Seasoned fish fillets are coated in flour and pan-fried until cooked through. Serve with ginger-scallion sauce, tomato sauce, or sweet and sour sauce.
Ingredients
fish fillets (cut into large portions)
4 large
egg wash (for dipping)
to taste
flour (for coating)
to taste
Shaoxing wine
1 tsp
sesame oil
1/2 tsp
salt
1/2 tsp
white pepper
a pinch
sugar (for seasoning)
a pinch
Instructions
1
Preparation
Cut the fish fillets into 4 large portions, add the seasonings, and mix well.
2
Preparation
Before cooking, pat each piece of fish fillet dry with paper towels, dip in the egg wash, then coat evenly with flour and pat to adhere.
3
Preparation
Stir together one of the following sauce mixtures until smooth: ginger-scallion sauce, tomato sauce, or sweet and sour sauce.
4
Cooking
Preheat a flat griddle over high heat for 6 minutes, brush the surface evenly with oil, arrange the fish fillets in a single layer, and sear over high heat for 2 minutes. Flip and sear the other side over high heat for 1 minute 30 seconds. Remove and set aside.
5
Cooking - Ginger-Scallion Sauce
Add ginger and scallion strips and heat over high heat for 1 minute. Pour the stirred sauce mixture onto the griddle and heat over high heat for 1 minute, stirring once midway. Return the fish fillets to the griddle and heat for an additional 30 seconds over high heat. Plate and serve.
6
Cooking - Tomato/Sweet and Sour Sauce
Add minced garlic and heat over high heat for 1 minute. Pour the stirred sauce mixture onto the griddle and heat over high heat for 1 minute, stirring once midway. Return the fish fillets to the griddle and heat for an additional 30 seconds over high heat. Plate and serve.
