Not far from the cooking traditions of American freshwater fishermen, this is simple panfried fish with a separately made sauce. If you’re shopping, look for small specimens of black sea bass or red snapper; if you’re fishing, large mouth bass, croaker, spot, and porgies are all good. In any case, you need the fish to fit in your pan. In fact, two small fish are better than one large one in this instance. Use the best soy sauce you can find for this dish. There’s not much sauce here, so unless you’re from a rice-eating culture, you might find rice a bit dry. Cold Noodles with Sesame Sauce (page 532) would make a great starter, or you could serve this with Egg Noodles with Spring Onions (page 536). For vegetables, try Quick-Braised Root Vegetables with Hoisin (page 499) or Snow Peas with Ginger (page 470).
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Put about 1/4 inch of oil in a large skillet, preferably nonstick, over medium-high heat. After 3 or 4 minutes, when the oil is hot—a pinch of cornstarch or flour will sizzle-dredge both sides of the fish in the cornstarch. Add 1 fish; wait a couple of minutes before adding the other if you are using 2. Cook, adjusting the heat as necessary—at some point you will have to lower it—so the underside browns without burning, about 10 minutes. Turn and brown the other side.
Step 2
Meanwhile, put 2 tablespoons oil in a small saucepan and turn the heat to medium. Add the ginger and garlic and swirl the pan, then cook, stirring, until the garlic begins to color, 2 or 3 minutes. Turn the heat to very low.
Step 3
When the fish is done (a thin-bladed knife will pass right down to the bone with little resistance), drain briefly on paper towels, then transfer to a platter. Pour the ginger-garlic mixture over it, then splash it with soy sauce. Garnish and serve immediately.
