Pan-Fried Fish, Green Onions, and Chiles

Preparation info
  • Makes

    2 to 3

    servings as a main dish
    • Difficulty


Appears in

By Linda Anusasananan

Published 2012

  • About

At Cho Choy Go in Hong Kong, fish are coated with five-spice powder, deep-fried, and then briefly stir-fried with a few bold seasonings—thin coins of pungent ginger and spicy fresh chile slices. I’ve simplified the process for home cooks and pan-fry the fish in a little oil, skipping the messy deep-frying. Popo cooked a plainer version of this dish. Perhaps she learned the recipe while living in Hong Kong.