Pan-Fried Fish with Lemon Sauce

Name: Pan-Fried Fish with Lemon Sauce
Yield: Serves 4 to 6
Cuisine: Chinese
Ingredients: 3 garlic cloves, crushed; 4 dessertspoons Rich Chicken Stock; 3 dessertspoons groundnut (peanut) oil; 1½ teaspoons groundnut (peanut) oil; 1 scant teaspoon light soy sauce; ¼ teaspoon salt; 2 dessertspoons lemon juice; 3 slices lemon, ¼ inch (½ cm) thick; ¼ teaspoon cornflour mixed with ½ teaspoon water; ¼ teaspoon cornflour mixed with ½ teaspoon water; 1 dessertspoon finely chopped whole spring onions; 1 scant teaspoon sugar; 1 pound (450 g) fillets of red snapper, huss, sea bass or any firm white-fleshed fish; 1 pound (450 g) fillets of red snapper, huss, sea bass or any firm white-fleshed fish; 1 pound (450 g) fillets of red snapper, huss, sea bass or any firm white-fleshed fish; 1½ teaspoons ginger juice; 1 pound (450 g) fillets of red snapper, huss, sea bass or any firm white-fleshed fish; 1 dessertspoon rice wine or dry sherry; 1 dessertspoon rice wine or dry sherry; 1½ teaspoons cornflour; 1 dessertspoon light soy sauce

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Fragrant Harbour Taste

By Ken Hom

Published 1989

About

This simple-to-make fish recipe perfectly combines with a subtle lemon sauce. Unlike some versions made in the West, this Hong Kong version has just enough sauce to coat and never drown the fish pieces.

Ingredients

1 pound (450 g) fillets of red snapper, huss, sea bass or any firm white-fleshed fish

Asia
China
Hong Kong (China)
Guangzhou
Guangdong
Main course

Method

Cut the fish into large pieces. Combine with the marinade in a large bowl and set aside for 30 minutes.

Heat a wok or large frying pan until it is hot and add the oil. When it is moderately hot, fry the fish until lightly brown. Remove and drain on paper towels. Arrange the pieces of fish on a warm plate.

Reheat the wok and add 1½ teaspoons of oil. When it is hot, add the garlic