Pan-Fried Fish with Scallions Recipe

1. Prepare Fish: Pat fish fillets dry with paper towels. Season with salt and pepper.

2. Fry Fish: Heat 1 tbsp vegetable oil in a pan or wok over medium-high heat. Add fish and fry until golden brown and cooked through (about 3-4 minutes per side). Remove from pan and set aside.

3. Sauté Aromatics: In the same pan, add remaining vegetable oil. Add white parts of scallions and ginger; stir-fry for about 30 seconds until fragrant. Add garlic and chili peppers (if using); stir-fry for another 15 seconds.

4. Sauce: Add soy sauce, oyster sauce, rice wine (if using), and sugar to the pan. Stir to combine.

5. Combine: Return the cooked fish to the pan. Toss gently to coat with the sauce.

6. Garnish: Add the green parts of the scallions. Stir gently and cook for another minute.

7. Serve: Serve immediately.

Tips:

– Use a firm, white fish that holds its shape well during frying.

– Don’t overcrowd the pan when frying the fish; work in batches if necessary.

– Adjust the amount of chili peppers to your preferred spice level.

– Shaoxing rice wine adds a subtle sweetness and depth of flavor. If you don’t have it, you can omit it.