My grandmother’s cantonese style pan fried fish recipe is one of my favorite dishes. Her technique can be used with a variety of fishes, such as cat fish, etc. She often uses frozen yellow croaker and preps the fish (thaws, descales and cleans out) beforehand. Below you’ll find her recipe and a video of her process. I hope it will help preserve her cooking and flavors for future generations to enjoy. | Unlike short cooking video tutorials on Taste Made, this instructional video is at grandma speed :) Bon Appétit!
- Vegetable Oil
- 3-4 Cloves of Garlic (or more based on personal preference)
- 1 1/2 Tablespoons of “Yang Jiang” Preserved Black Bean with Ginger (soak then drain)
- 2 Tablespoons of Corn Starch
- 2 Green Onions Sliced
- 1 Tablespoon of Sesame Oil
- 1 inch Ginger Sliced
- 1 Tablespoon Soy Sauce
- 1/2 Tablespoon of Sugar
- 1/2 Cup of Chicken Stock
- 1-2 inches of Preserved Turnip (Dai-Tao-Choy)
- With a cleaned out fish, coat skin with corn starch.
- Heat oil in pan.
- Add sliced garlic cloves, preserved black beans, sliced ginger and sliced preserved turnip. Let them sizzle to release flavor then scoop towards the side of the pan to make room for the fish.
- Fry one side of fish and scoop all the ingredients from step 3 into the body of the fish and on top. Scoop some cooking oil from the pan on top of fish to also help cook the top half.
- Once the bottom is nicely fried, flip fish and cook the other half.
- Sprinkle a few pinches of sugar on top, add green onions sesame oil, soy sauce and chicken stock.
- Continue cooking for several minutes. Poke fish with chopstick to see if it is cooked thoroughly.