Twice-Cooked Gougang Fish
Golden pan-fried fish returned to the wok with aromatic aromatics for a savory finish.
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This dish features a simple preparation method where the fish is first lightly fried to set its texture, then briefly cooked again with fragrant ginger, garlic, and scallions to boost the flavor.
Ingredients
Gougang fish (or small whitefish)
2 whole fish
All-purpose flour
1/2 cup
Scallions
2 stalks
Fresh ginger
1 small piece
Garlic cloves
3 cloves
Cooking oil
3 tbsp
Salt
to taste
Instructions
1
Prep the Fish
Clean the fish thoroughly by removing the innards and washing under cold water. Pat them completely dry with paper towels.
2
Dredge in Flour
Lightly coat the outside of each fish with a thin layer of dry flour, shaking off any excess.
3
Pan-Fry the Fish
Heat oil in a skillet over medium heat. Place the fish in the pan and fry until they are golden brown and crispy on both sides. Remove and set aside on a plate.
4
Prepare Aromatics
While the fish rests, slice the scallions and ginger into thin strips. Slice the garlic cloves into rounds.
5
Twice-Cook to Finish
Return the fried fish to the pan (or add fresh oil if needed). Toss in the ginger, garlic, and scallions. Stir-fry quickly until the vegetables are fragrant and the fish is heated through. Season with salt to taste before serving.
