Fried Fish and Ginger

Preparation info

  • Difficulty


  • Serves


Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About

To my mind, bass is undoubtedly the king of fish, and a whole, crispy, deep-fried one is a gourmet’s treat. But this dish would work equally well with inexpensive dabs or soles. The trick is to drizzle hot oil on to the ginger and spring onions so that they actually cook very lightly.


  • 2 tablespoons Chinese or ordinary brandy
  • 1 tablespoon light soy sauce
  • 1 teaspoon brown sugar
  • 1 tablespoon sesame oil
  • 1 or 2 whole bass or grey mullet (weighing 900 g [2lb]), scaled, gutted and cleaned
  • A little plain flour
  • Groundnut or sunflower oil for frying, about 150 ml (¼ pint)
  • 1 tablespoon fresh root ginger, shredded
  • 2 tablespoons shredded spring onions
  • 1 red chilli pepper, seeded and finely sliced


Mix together the brandy, soy sauce, sugar and sesame oil. With a sharp knife make several diagonal slashes on both sides of the bass. Lay the fish in a dish and pour over the marinade. Leave in a cool place for about an hour.

Drain the fish and dredge well with flour. Heat the oil until sizzling in a large wok or deep pan. Fry the fish for about 15-20 minutes, until crisp and tender. Carefully lift out the fish and place on a serving dish.

Sprinkle over the ginger and spring onions. Take some hot oil from the wok and drizzle 3 or 4 tablespoons of it over the ginger and spring onions. Garnish with the chilli.