Pan Fried Fish Fillet

Yummy Bakes | 4:52 PM |
This is a very homely dish and I really loves this as it goes very well with rice.  I love pouring the sauce over the rice ... delicious.

Recipe reference: Christine's Recipes


1 piece fish fillet (mackerel or other white fish)
1 tsp
shallot, minced 2 to 3 slices ginger, shredded
1 stalk
spring onion, diced or shredded
  • salt, to taste
  • pepper, to taste
  • 1/2 tbsp Shaoxing wine
  • cornflour/corn starch, for coating fish fillet
  • 1½ tbsp light soy sauce
  • 2 tsp dark soy sauce
  • 2 tsp sugar
  • 6 tbsp water
  • sesame oil,to taste
  • pepper,to taste
  • 1 tsp cornflour
  • 2 tbsp water
  • Rinse fish and wipe dry with kitchen papers. Season with salt, pepper and wine. Let sit for 10 minutes. Lightly coat with cornflour. Set aside.
  • Heat oil in a non-stick frying pan. Pan fry the fish over medium-high heat until both sides are golden brown and cooked through. Remove from the pan, cover to keep warm.
  • Add some more oil in the pan. Saute shallot, ginger and white spring onion dices. Pour in the sauce. Bring it to boil. Add thickening and cook to preferred consistency. Pour the sauce over the fish. Garnish with spring onion. Serve immediately



  1. I also like this type of dish. So good to go with extra rice. Think can cook this tomorrow.

  2. besides the tasty fish, i will easily finish off my rice with this kicap sauce!

  3. This how my mom like to cook the fish too. I've not have this in the longest time and missing my mom cooking.

  4. I love this type of fish too! Very traditional and tasty!

  5. I am with Lena!! I also love to mix my rice with the kicap. Ooo, hungreeeey!

  6. 鲸鱼 - 马上道

    Ann - thanks, look forward to seeing yours.

    lena - agree, can easily have extra bowl of rice and feel so satisfied.

    ICook4Fun - thanks, indeed it reminds many of us of our mom's cooking.

    Jeannie - yeah, thanks.

    Quay Po Cooks - Help yourself to as much you like.


Thank you for visiting my blog. Please feel free to let me have your comments.