Fried Fish with Ginger

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Nov. 30, 2011


Fish fillets 8 Ounce (Preferably Cod, 225 Grams)
Salt 1/4 Teaspoon
Cornflour 1 1/2 Tablespoon
Oil 3 Fluid Ounce (75 Milliliter, Preferably Ground Nut)
Fresh ginger 1 1/2 Tablespoon , finely shredded
Chicken stock/Water 1 Tablespoon
Salt 1/2 Teaspoon
Dry sherry/Rice wine 1 Tablespoon
Sugar 1 Teaspoon



1. Sprinkle salt on both sides of the fish fillets evenly.

2. Cut it into 1 inch 2-5 cm wide strips and leave it for 20 minutes

3. Dust with cornflour and shallow fry in a wok or large frying pan with hot oil until they are crisp and brown.

4. Take it out with a slotted spoon and drain paper towel.

5. Discard the frying oil wipe the wok or pan clean and add to it the rest of the ingredients.

6. Bring it to a boil, add the fish and coat it with the sauce.

7. Turn the fish gently in the sauce for 1 minute, assuring not to break it up.


8. Remove to a platter and serve hot immediately.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 562Calories from Fat 416

 % Daily Value*

Total Fat 47 g72.3%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 889 mg37.04%

Total Carbohydrates 16 g5.3%

Dietary Fiber %

Sugars 2 g

Protein 20 g40%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet