Pan-Fried Fish in Wine and Soy Sauce

The tender, silky fish bathed in rich broth made with soy sauce and wine. Salty, fragrant, and a little sweet, the sauce is made after pan-frying the fish in the same pan. I suggest using white flesh fish which is more tender when cooked compared with salmon or tuna. Let’s get started.

Ingredients:

1 pound whole white bass

1/2 teaspoon salt

1/2 teaspoon of ground white pepper

1/4 cup of cooking oil

1 piece of fresh ginger, skin cut off and sliced into thin pieces

4 garlic cloves, thinly sliced

1 cup of rice wine

1 teaspoon of sugar

1/4 cup of soy sauce

2 scallions, trimmed and thinly sliced

Directions:

Rinse the fish and pat dry with paper towels. Rub salt and pepper across its surface and inside the cavity. Heat the oil in a large skillet big enough to fit the whole fish over medium-high heat. Once the oil is heated (about 30 secs), carefully place the fish one side in the oil. Cook undisturbed until gently browned on the bottom (about 3 minutes). Carefully flip the fish over with a spatula. Brown the opposite side of the fish for another 3 minutes. Check to see if the fish is cooked thoroughly by peeking inside to ensure that the flesh appears to be entirely opaque and not transparent toward the center. Once fully cooked, transfer the fish to a plate.

Using the same pan, add the ginger, garlic, and scallions. Stir until fragrant, about 30 seconds.

Add the rice wine and bring it to a boil. Stir in sugar and soy sauce until the sugar is thoroughly dissolved. Drizzle sauce on fish. Ready to serve.