Perfect Pan-Fried Fish

    25 min

    A simple Chinese recipe for white fish fillets. The fish fillets are seasoned with pepper, coated in cornflour, pan-fried and then served with sauteed carrots and a sauce.


    Quebec, Canada
    6 people made this

    Serves: 2 

    • 2 skinless, white fish fillets, cut into large pieces
    • white pepper, to taste
    • cornflour, as needed
    • 1 tablespoon oil
    • 1 teaspoon salt or to taste
    • 1 tablespoon oil
    • 1 large carrot, sliced
    • 2 tablespoons water
    • Sauce
    • 1 teaspoon chicken stock granules
    • 1 teaspoon sesame oil
    • salt to taste
    • 1-2 teaspoons cornflour, mixed with 3 tablespoons water
    • 1 spring onion, finely sliced

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Evenly sprinkle the fish with a little white pepper and cornflour.
    2. Heat a large frying pan with 1 tablespoon oil over high heat. Fry the fish with the salt until it turns opaque, 3-4 minutes, depending on how big or thick your fish pieces are. Set aside.
    3. Heat the same frying pan with 1 tablespoon oil over high heat. Stir-fry the carrots with 2 tablespoons water until soft, 4-5 minutes. Add the chicken stock granules, 1 teaspoon sesame oil, salt and the cornflour slurry.
    4. Pour the sauce over the fish and garnish with the spring onion.

    See it on my blog

    Check out this recipe on my blog

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