This is a common way fish is served in the Singapore Chinese culture. I can’t say Chinese culture because I’m not from China and having met and worked with many people from China (as well as visit the country a couple of times), I know that food in China can be very different from the Chinese food in Singapore. That being said, I’m sure in every culture there’s a fried food with some gravy or sauce poured over it. And it usually means one thing – delicious goodness. The most tricky part of this dish is getting the fish to sauce ratio right. You don’t want too much or too little sauce. You should also taste the sauce and see if it’s to your liking. Some people like things saltier. The sauce recipe I found is for a steamed fish, but you can also use it for fried fish.
Crispy Fish with Chinese Style Soy Sauce Mixture
(soy sauce mixture recipe taken from here)
- 2 fish fillets (I used swai)
- Salt and pepper
- 2 tablespoons cornstarch, for coating the fish (you might need more or less depending on the size of your fish)
For the soy sauce mixture:
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- ½ tablespoon shaoxing wine
- ¼ teaspoon sesame oil
- 1 ½ teaspoon sugar
- 2 tablespoons water
- 2 spring onions, cut into 1.5-2 inch long strips
- Heat pan with about 2 inches of vegetable/canola oil.
- Season the fish with salt and pepper. Coat both sides of fish with cornstarch/flour and shake off excess.
- Fry in shallow hot oil, about 2 minutes on each side. Remove and set aside on cooling rack.
- Combine all ingredients in soy sauce mixture in pan (or about 30 sec in microwave). Heat till boiling then turn off heat. Add in the spring onions.
- Pour sauce over fish (if you have a lot of sauce, you don’t have to pour all of it) and serve immediately.