Traditionally made by steaming fish, I opted for the pan-fried crispy version. The sauce is super simple to make yet so flavorful.
- 1 pound fish fillet (e.g. sea bass, tilapia, flounder, cod)
- ¼ cup fine-julienned ginger
- 3 scallions, sliced thinly
- 1 tablespoon oil (e.g. canola, grapeseed, vegetable)
- 3 tablespoons soy sauce
- 1 tablespoon water
- 2 tablespoons sake
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- Red chiles, sliced thinly (optional)
- Pat the fillets dry, make a few slits on the skin, and season with salt and pepper.
- Heat the pan until very hot then add a little oil just to coat it.
- Place the fish skin side down and cook until the skin has crisped up, about 3-4 minutes. Press down each fillet so it keeps flat on the pan.
- Flip and cook the other side quickly, depending on the thickness of the fillet.
- Place the fillets on a plate.
- To make the sauce, heat the oil in a saucepan over medium heat. Add the ginger and sauté for about 30 seconds. Add the soy sauce, water, sake, sugar and sesame oil. Stir the mixture and turn off the heat.
- Pour the hot sauce over the fish. Add the scallions and chiles, if using. Enjoy!