Wok-fried Fish in Fish Sauce

Yu Siang Yu

Preparation info
  • Serves

    2

    • Difficulty

      Easy

    • Ready in

      20 min

Appears in
China Modern: 100 Cutting-Edge, Fusion-Style Recipes for the 21st Century

By Ching-He Huang

Published 2006

  • About

My grandmother used to wok fry fish and the kitchen was filled with mouth-watering aromas. She would often wok fry fresh fish just seasoned with salt and then add a few splashes of light soy sauce and spring onions. The trick is to get the skin really crispy. To do this, you need to use quite a lot of oil and resist the urge to turn the fish over too soon. If you do, the fish will break and it can turn into a big mess. This is an art I have now perfected after several attempts, and for my E