Fried Whole Fish In Ginger Sauce (Authentic Cantonese Cooking)

Frying whole fish is common in Asian culture. Fried whole fish not only has a great texture, it also has an amazing flavor. The outside is crispy but the flesh stays moist and tender. Most Asians also prefer whole fish than fillets as the meat attached to the bones is much tastier. In this recipe, the whole fried fish is simmered in an absolutely delicious ginger-based sauce. This makes the fish absorb the sweet, salty, sour and spicy flavors from the sauce. The sauce is then thickened and poured on the fish. This dish is perfect with hot steaming rice.


• 1 pre-fried whole tilapia
• 3 tbsp soy sauce
• ¾ cup of water
• 1 tbsp sesame oil
• 1 tbsp rice wine
• 1 tbsp vinegar
• 1 tsp chili sauce
• 3 tbsp minced ginger
• 1 tbsp minced garlic
• 2 stalks green onions, chopped
• 2 tbsp cooking oil
• 1 tsp tapioca starch
• ⅛ cup of water
• 2 stalks green onions, cut into strips


This recipe takes about 20 minutes to make. Serves 2.

To make the sauce, mix water, soy sauce, sesame oil, rice wine, chili sauce, and vinegar in a bowl, then set aside.
In a small bowl, dilute tapioca starch in water, then set aside.
Heat oil in a wok over medium-high heat.
Add ginger and sauté for 10 to 15 seconds.
Add garlic and sauté for 10 to 15 seconds.
Add chopped green onions and sauté for another 10 seconds.
Pour in sauce mixture and boil for 2 to 3 minutes.
Add fried fish and cover the wok with a lid.
Simmer for 2 minutes.
Remove the lid and Flip the Fish.
Cover the wok with a lid and simmer for another 2 minutes.
Remove the fish from the wok and transfer to a serving plate.
Add starch mixture to thicken the sauce.
Turn off heat.
Top the fish with green onion strips.
Pour sauce on top of the fish and serve.

Ideas And Tips:

• Aside from tilapia, you can use pomfret, sea bass, snapper, perch or cod.

Fried Whole Fish In Ginger Sauce (Authentic Cantonese Cooking)
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