Nicely fried fish with crisp ginger and garlic would be the highlight of any meals in our house. Always. Yeah, the deep-frying action of a big wet fish might scare the hell out of me, if I were to do it myself. But when it is served in the middle of dining t able, it is the first one to go. would be lying to say that I love steamed fish. I do, but I will take fried fish over steamed fish any day.
The fish is deep-fried till crispy, but the black pomfret that we used here has quite thick meat. The crunch is only skin deep. The inside of the fish is white and soft flakes that is heavenly.
You don’t have to do the whole fish. Fish fillets would do just nice. I
Aside from the perfectly fried fish, I can’t stop myself from nicking and munching on the fried ginger. They are very fragrant and crunchy!
These are the only ingredients needed to cook this fabulous dish. The fish, some ginger and some garlic.
My mother has been insisting on the way that I mince garlic is wrong and wrong. So this is how she does it. She would peel off the skin. Smash them lightly on cutting board.
Chop them up lightly into smaller pieces with a cleaver. That’s the way you do it.
Peel skin off ginger and slice them finely. Try to cut them into even thickness, that would make the frying easier.
Get some lime and rub them all over the fish.
Cut deep slices on both sides of the fish.
Rub some salt on the slices.
And the rest of the fish.
Heat up enough oil to deep-fry the fish. Drop the whole fish into the hot oil, carefully.
Turn the fish halfway through frying to get even cooking.
Look at the beautifully fried fish!
Look at it again. Nicely browned and crisp!
Next step is to prepare the ginger. Heat sesame oil in a wok over medium heat.
When the oil slightly heated, toss in sliced ginger.
Fry the ginger over medium heat, stirring frequently to get even cooking.
The ginger will brown nicely if cook over stable heat.
Halfway through cooking time, toss in the garlic. The secret is to get the garlic cooked at the same time the ginger is cooked. If you worried you are going to burn one of them, cook them separately.
Cook slowly, keep stirring.
Almost done …
Get them off the wok quickly once you spot some browning. The ginger will continually brown once taken off the wok. Better to be undercook than to overcook. They can be really bitter when burnt. That would be mood spoiler!
Serve the ginger and garlic on top of the fried fish. Enjoy with a plate of steamed rice!
Fish with Ginger Deep Fry
500 g whole fish, pomfret or snapper
2 cups cooking oil, for deep-frying fish
1/4 cup sesame oil
150 g ginger, cut into matchsticks
75 g garlic, chopped coarsely
Heat oil in a deep-fry pan big enough to fit the fish. Deep fry till crunchy both sides, about 10 minutes.
Remove from heat and drain on paper towel.
Heat sesame oil in a wok over medium heat. Stir-fry ginger slices for about 2-3 minutes.
Toss in minced garlic and keep stir-frying for another 3 minutes.
Remove from wok and arrange the ginger and garlic on top of fried fish.
Serve warm with steamed rice.