Easy 20-min. Chinese Salt and Pepper Fish

Easy 20-min. Chinese Salt and Pepper Fish

Crispy fish stir-fried with salt, black pepper, and fragrant aromatics! This easy Chinese salt and pepper fish recipe uses simple ingredients and is ready in 20 minutes! A delicious main that's family-friendly, restaurant-quality, and budget-friendly!

5 from 7 votes

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Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine Asian, Chinese

Servings

Calories per serving 405 kcal

Ingredients

1.75 lb cod filet or haddock / halibut filet
6 garlic cloves minced
1 large red chilli sliced
2 teaspoon ginger finely chopped
2 green onions finely chopped
1 teaspoon white granulated sugar
1.5 tablespoon Shaoxing wine or dry sherry / chicken broth
⅓ cup vegetable oil or any neutral oil
¼ teaspoon salt or add as needed
¼ teaspoon black pepper or add as needed

Fish Seasoning & Coating (Batter)

2 tablespoon Shaoxing wine or dry sherry / chicken broth
1 teaspoon salt
1 teaspoon black pepper
1 large egg beaten
6 tablespoon cornstarch or potato starch (add more if needed)

Instructions

Pat the fish filets dry with paper towels, then cut into 1-inch pieces and place in a large bowl.
Season the fish evenly with Shaoxing wine, salt, black pepper, and beaten egg. Toss to coat, then add cornstarch and mix until each piece is lightly coated. Set aside.
Heat vegetable oil in a large pan over medium heat (about 325-350°F) until shimmering. Test with a wooden chopstick, if bubbles form quickly, it's ready.
Fry the fish in small batches until cooked, golden and crispy. Transfer to a wire rack or paper towel-lined plate. Carefully remove excess oil, leaving about 1 teaspoon in the pan.
Sauté ginger, garlic, green onions, red chili, and sugar for about 10 seconds. Return the fish to the pan, add Shaoxing wine, and toss to coat.
Remove from heat, adjust seasoning with salt and pepper if needed, and serve immediately.

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