Mom’s Fried Fish with Dark Soy Sauce

Name: Mom’s Fried Fish with Dark Soy Sauce
Yield: 2 serves
Ingredients: 350 g white fish*, filleted (We used golden snapper (ikan jenahak) here, but any firm white fish will work. Skin-on or skin-off are fine. We also like sea bass (siakap), grouper (kerapu), or whole fish like golden/black pomfret, threadfin (senangin), and white snapper.); vegetable oil (Enough for deep frying); 0.5 tsp salt; Dash white pepper; 1 Tbsp cornstarch; 3 shallots; 2 cloves garlic; 0.5 " ginger; 0.5 red chili; 1 Tbsp dark soy sauce; 1 tsp light soy sauce; 1 tsp oyster sauce; 1 tsp sugar; 0.5 tsp sesame oil; 0.25 cup water; 0.5 spring onion; A few sprigs coriander

Yield2 serves

Ingredients

Directions

1
Season fish with salt and pepper. Set aside while you chop the aromatics and prepare the sauce.
2
Preheat oil in a wok for deep frying — the oil is hot enough when it starts to shimmer and ripple. Right before frying, pat the fish dry with paper towels. Salt in the seasoning draws out moisture and it is VERY IMPORTANT that the surface of the fish is dry. Dust both sides with cornstarch and tap away any excess.
3
Gently lower the fish into the oil and fry until golden and cooked. Timing will depend on the thickness of your fillet. Ours was 1” at its thickest and took 4-5 mins. Drain the fish on a wire rack.
4
Meanwhile, remove all but 1-2 Tbsp oil in the wok. On medium heat, fry julienned ginger and chopped garlic (for garnish) until golden crisp. Remove and set aside.
5
To the remaining oil in the wok, add shallots, garlic, ginger, and chili until fragrant, about 2 mins. Add the sauce and cook another 1 min for the flavors to meld. Turn the heat down to low, stir in cornstarch slurry. Simmer just until the sauce thickens, about 30 secs. Taste and adjust seasoning if you wish.
6
Place your fried fish in a serving dish, skin side up. Top it with the sauce, then the crispy and garlic, fresh chili, spring onion, and coriander. Enjoy hot with rice!

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