I love fish, but I don’t eat enough of them here in the United States; I can hardly find the ones I love most.
Growing up in Malaysia, fresh fish is abundant. There are all kinds of fish available in the wet market–big, small, tiny, deep-sea, or fresh water. I prefer smaller and tiny fish, deep-fried to crispy goodness that I can just eat the whole fish with bones. If you’ve tried those, you know how great they are.
Recently, I found a bucket of small red cod on sale. Each of them was about 6-8 oz. If you read my steamed fish recipe, you’ll know that I love red cod.
Without any hesitation, I got a couple of them and made fried fish with soy sauce–one of the simplest recipes for fried fish, but super delicious especially when you drench the ginger soy sauce with steamed white rice…mmm heavenly…
If you are tired of plain old fried fish with salt, try my fried fish with soy sauce recipe. I bet you will love it.
Now, what fish do you like?
(Chinese recipes, prepare authentic Chinese food now!)
How Many Calories per Serving?
This recipe is only 153 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Fried Fish with Soy Sauce Recipe
- 1 lb. fish
- 2 inch ginger (peeled, cut into thin strips)
- 1 stalk scallion (cut into 2-inch length and then into thin strips)
- 1 tbsp oil for deep frying
- 3 tablespoons soy sauce
- 1 teaspoon shaoxing wine
- 4 tablespoons water
- 2 dashes white pepper powder
- 1/4 teaspoon sesame oil
- 2 teaspoon sugar
- Remove scales, gills, and clean the fish thoroughly. Pat dry with paper towels. In a small bowl, mix the soy sauce mixture and set aside.
- Heat up a big wok with enough oil to deep fry the fish, or use a deep fryer. Deep fry the fish until golden brown and crispy. Transfer out to a serving plate.
- In a wok, add 1 tablespoon of cooking oil. When it's hot, stir-fry the ginger strips until golden brown and transfer out. Using the same oil, add the soy sauce mixture until it boils. Pour the soy sauce over the fish and garnish with the fried ginger strips and scallions. Serve immediately with steamed white rice.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Thanks Bee. Came out delicious.
Hello Bee, thank you for this. Is there a substitute to rice wine that goes with this recipe?
May i know what dlour you use to fry the fish? Thanks
I don’t use any flour to fry fish.
Can I use seabass for this recipe