Pan fried fish is a dish commonly prepared by Chinese families. Likesteamed fish, it’s simple to make! In general, I’ve found thatthe selection and availability of fish plays a big factor in the type of dish that is prepared.
If the fish is fresh, or what the Chinese call “swimming fish,” then steamed fish is usually the preparation of choice. Freshness aside, some types of fish are best for steaming (i.e. fish that are light and delicate) and some are better for frying(i.e.fish with a firm texture).
A good pan frying fish that is readily available in markets is the porgy, sometimes called a bream or a scup. Porgies are a silvery color with firm, white meat, and are an excellent and versatile eating fish. You can grill, bake, or pan-fry filets–or the whole fish like you seein this recipe.
Porgies are also fun to catch, since they hit your bait hard and are good fighters for fish of their size! We packed away a lot of porgies while party boat fishing in Montauk, NY a couple months ago. Most of the keepers were between one and two pounds, which are perfect eating size, but a few of our largest ones came close to three pounds!
So today we bring you a pan fried fish recipe right on time for Chinese New year,using a pair of porgieswe caught ourselves!(Check out the end of this post to see a few pictures of a fishing trip we took on the Long Island Sound off Montauk point.)
Fish at the dinner table for the Lunar New Year is an essential tradition for ensuring a healthy and prosperous year. This is because “fish,” pronounced in any Chinese dialect, sounds like the word for abundance. Families always make two fish for the Spring festival dinner, serving one and leaving one intact for the next day to symbolize the abundance that will come inthe new year.
My experience with this style of pan-frying fish in oil goes way back to when I was a kid. Honoring ancestors was acommon practice, especially at this time of year. Tangerines, a whole chicken, a large piece of roasted pork belly, and pan fried fish was put out on the table with red envelopes and a lucky candy assortment. Incense was burned to invite ancestors to share a meal and bless the family withauspicious months ahead.
This pan fried fish recipe may seem a little daunting for those of you who have never prepared whole fish, but I’ve provided all of the details to make sure it’s a success!
Recipe Instructions
Clean the fish, removing all scales, making sure to pay attention to scales on the belly, the head, and near the fins. Even if you have it cleaned at your fish market, fish mongers always tend to miss some scales. Make sure you clean out the inside of the fish as well. Cut off all of the sharp fins and trim the tail with a good pair of kitchen shears.
Let the fish drain in a large colander and pat both sides dry with a paper towel. Transfer to a plate.Sprinkle salt on both sides of both fish–use about 1/4 teaspoon in total. Set aside for 15 minutes.
Heat your wok over medium-high heat. Pre-heating the wok for this pan fried fish is especially important to prevent sticking and to keep yourfish beautiful for the table.
Next, spread 3tablespoons of oil around the perimeter ensuring that the wok is coated with no dry spots.
Add the ginger. After about 10 seconds, turn the ginger over for another 10 seconds and push them to the side. The wok should be hot but not smoking too much (an indication that the wok is too hot). The ginger should be slightly caramelized but not burned.
Use a paper towel to pat the fish dry again, and carefully place into the wok in one motion. Do not move the fish after placement! After about 1 minute, turn the heat down to medium; you want to get a nice light crust on the skin without it burning.
Tilt the wok carefully one side at a time so the oil distributes around the perimeter of the fish, including the head and the tail. You can add more oil around the perimeter of the wok if you want some extra insurance against sticking. Adding more oil is a good cheat tactic if you are unsure of your fish frying skills.
At this point, you should still hear the fish frying and sizzling because if your fish are silent then you need to turn up the burner! Maintain the heat but also turn it down as neededif the wok gets too hot and starts to smoke. You don’t want to burn the fish either so make small adjustmentsuntilyou find the right level of heat!
Continue frying the fish for 5 to 6 minutes on the first side. At this point, a light crust should have formed, and you can give the wok a little shake now–the fish should slide around easily. If not, you can use a metal spatula to lift one side of the fish slightly and peek underneath to check the color and to make sure the fish is not sticking. The fish should be a nice golden brown.
If the fish still sticks, then you probably have the heat too low, so again, turn it up slightly, add a little more oil, and let it cook for another 1 to 2 minutes!Onceyou have the fish sliding around in the wok or pan and the first side is golden brown, then you are ready for the flip!
Carefully slide the spatula under the middle of the fish on the side towards the middle of the wok and in one steady motion, lift and flip it towards the outside of the wok.
Repeat the same “flip” for the other fish and if you are successful then this is what it should look like!
Let the fish fry on the second side for another 4 minutes and again, add some oil if you think it is necessary. From the picture, you can see there is no standing oil so don’t go overboard. While the fish is frying, dissolve the sugar and hot water in a small bowl, and add the soy sauce, white pepper, and sesame oil (if using). Set aside.
Shake the wok to make sure the fish is not stuck which is an important method for any pan-fried fish dish.Next, add the Shaoxing wine around the perimeter of the wok and let cook off for 30 seconds.
Pour the soy sauce mixture around the perimeter of the wok and turn the heat back up until the sauce is simmering (about 30 seconds).
Add in the chopped scallions.
Turn off the heat, and use your spatula to carefully transfer the fish to serving plates. Scoop up the rest of the remaining sauce, pour evenly over the fish and serve!
If you have not tried this method for pan fried fish before, then you are in for a treat!
And here are those fishing pictures! Those porgies are perfect for pan fried fish.
This fall, Judy and I stayed in Montauk for a long weekend and went out for some party boat fishing.The water was beautiful with calm seas and warm weather.
The captain had us fishing just off the shore near the lighthouse on Montauk point and we caught our fair share of porgies, perfect candidates for this dish and even some sea bass which are perfect for the steamed whole fish!
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5 from 15 votes
Pan Fried Fish: Chinese Whole Fish Recipe
Pan fried whole fish is a dish commonly prepared by Chinese families. Pan fried fish is both simple to make and is a crispy, savory and delicious fish dish!
by: Bill
Course:Fish and Seafood
Cuisine:Chinese
serves: 6 servings
Prep: 30 minutes
Cook: 15 minutes
Total: 45 minutes
Rate
Ingredients
- 2 porgies (about 1 to 1½ pounds each; 450g-650g)
- 1/4 teaspoon salt
- 3 tablespoons vegetable oil
- 5 slices ginger (1/8-inch thick)
- 1 teaspoon sugar
- 2 tablespoons hot water
- 2 tablespoons soy sauce
- Pinch fresh ground white pepper
- ¼ teaspoon sesame oil (optional)
- 2 tablespoons Shaoxing wine
- 2 scallions (chopped)
Instructions
Clean the fish, removing all scales, making sure to pay attention to scales on the belly, the head, and near the fins. Even if you have it cleaned at your fish market, fish mongers always tend to miss some scales. Make sure you clean out the inside of the fish as well.
(Video) PAN FRIED FISH #fish // CHINESE WHOLE FISH RECIPELet the fish drain in a colander and pat both sides dry with a paper towel. Transfer to a plate. Sprinkle salt on both sides of both fish--use about 1/4 teaspoon in total. Set aside for 15 minutes.
Heat your wok over medium-high heat, and spread 3 tablespoons of oil around the perimeter. Add the ginger. After about 10 seconds, turn the ginger over for another 10 seconds and push them to the side. The wok should be hot but not smoking too much (an indication that the wok is too hot). The ginger should be slightly caramelized but not burned.
Use a paper towel to pat the fish dry again, and carefully place into the wok in one motion. Do not move the fish! After about 1 minute, turn the heat down to medium; you want to get a nice light crust on the skin without it burning. Tilt the wok carefully one side at a time so the oil distributes around the perimeter of the fish, including the head and the tail. You can add more oil around the perimeter of the wok if you want some extra insurance against sticking.
Continue frying the fish for 5 to 6 minutes on the first side. At this point, a light crust should have formed, and you can give the wok a little shake now--the fish should slide around easily. If not, you can use a metal spatula to lift the fish slightly and peek underneath to check the color and to make sure the fish is not sticking. The fish should be a nice golden brown.
If the fish still sticks, then you probably have the heat too low, so turn it up slightly, add a little more oil, and let it cook for another 1 to 2 minutes! Once you have the fish sliding around in the wok or pan and the first side is golden brown, then you are ready for the flip! Carefully slide the spatula under the middle of the fish on the side towards the middle of the wok and in one steady motion, lift and flip it towards the outside of the wok. Repeat the same “flip” for the other fish.
Let the fish fry on the second side for another 4 minutes and again, add some oil if you think it is necessary. While the fish is frying, dissolve the sugar and hot water in a small bowl, and add the soy sauce, white pepper, and sesame oil (if using). Set aside.
Shake the wok to make sure the fish is not stuck. Next, add the Shaoxing wine around the perimeter of the wok and let cook off for 30 seconds. Pour the soy sauce mixture around the perimeter of the wok and turn the heat back up until the sauce is simmering (about 30 seconds). Add in the chopped scallions.
Turn off the heat, and use your spatula to carefully transfer the fish to serving plates. Scoop up the rest of the remaining sauce, pour evenly over the fish and serve!
nutrition facts
Calories: 300kcal (15%) Carbohydrates: 2g (1%) Protein: 41g (82%) Fat: 13g (20%) Saturated Fat: 7g (35%) Cholesterol: 110mg (37%) Sodium: 522mg (22%) Potassium: 638mg (18%) Fiber: 1g (4%) Sugar: 1g (1%) Vitamin A: 230IU (5%) Vitamin C: 0.7mg (1%) Calcium: 88mg (9%) Iron: 1.3mg (7%)
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FAQs
What is the best fish to fry whole? ›
What is the best fish to fry whole? Smaller white-fleshed fish like snapper, porgy, perch and trout, that can fit in a skillet are good choices for pan-frying whole.
What fish is best for pan-frying? ›Choose the right fish: This method works best for mild-tasting white fish like tilapia, flounder, sole, cod or haddock fillets that are no more than 1 inch thick. Pat the fish dry: Removing excess moisture will help to get just a light coating of flour and ensure better more even browning.
How do you cook a whole fish for beginners? ›Grilling whole fish
Season the fish's cavity with salt, pepper, lemons, and herbs. Coat the outside of the fish in oil or butter and grill, flipping once, until slightly charred and cooked through, 12 to 15 minutes.
Every household in China has this recipe,” says award-winning food writer and cookbook author Corinne Trang. Whole fish symbolizes abundance, she says, and so for special occasions like weddings and birthdays, it is customary and good luck to serve a whole fish at the table.
Why do Chinese people eat whole fish? ›One of the most common traditions is to eat a whole fish as part of the dinner. This is because the pronunciation of the Chinese word for fish also means 'being abundant', so it symbolises wellbeing and prosperity.
Can you fry fish without flour? ›For those who genuinely suffer with celiac disease and thought they could never have fried fish again, here's some good news for you – you can, and you do not have to bother to purchase expensive flour alternatives with which to dust or powder fish before frying. You can season-marinate the fish and cook it just as is!
How long do it take for fish to fry? ›Pan-Fry the Fish
The oil should be hot enough to sizzle when adding the fish to the pan. Fry the fish until golden on the bottom. For all those wondering, "how long does fish take to fry?": Roughly, it takes about 3 to 4 minutes per side to pan-fry the average fillet.
The best way to tell if your fish is done is by testing it with a fork at an angle, at the thickest point, and twist gently. The fish will flake easily when it's done and it will lose its translucent or raw appearance. A good rule of thumb is to cook the fish to an internal temperature of 140-145 degrees.
Can I fry fish with flour? ›How To Fry Fish With Flour And Egg (Simple Shallow Fry Method)
When should you season fish before cooking? ›Filets should thaw in as little as 30-40 minutes. Over-season or marinate for too long — this can “cook” it like ceviche or cured fish, and once cooked the texture can be mushy. Instead, season with dry spices, salt, and herbs just before cooking to prevent drawing out the moisture and breaking down the texture.
What's the best way to season fish? ›
The best way to season fish is to try to complement the natural depth of flavor and texture of the fish. Meaning, if you are seasoning a mild white fish with a fine flaky texture, use light seasonings like lemon, herbs, and delicate spices.
Is it better to fry fish in butter or oil? ›Fry fish in a mixture of oil and butter, it creates more heat resistant frying fat. The oil should go in first. Wait until the butter stops spluttering and baste the fish during frying. Once you have fried a piece of fish in butter, you've virtually created your sauce in the pan.
Do you season fish before frying? ›Before you fry the fish in hot oil, season it with herbs and spices to enhance the fish's flavor. There are various ways to season fish before frying it. If you like southern-style catfish, try seasoning it with cornmeal. Or, if you'd prefer a simpler route, try seasoning whitefish with beer and breadcrumbs.
Can you use olive oil to pan fry fish? ›"Extra-virgin olive oil is an excellent choice for cooking, even for high-heat methods like frying," she says. "Pan-frying fish in olive oil gives it a wonderfully crispy crust, and it's a divine light choice since you don't have to lather it in batter or leave it in marinades for hours on end."
Why do Chinese not flip the fish? ›Chinese restaurants often have whole fish on the menu, but if you order one, beware of the specific way to polish it off. Once you eat one side of the fish, pull the bone out and continue eating it. Flipping it over symbolizes the fishermen's boats capsizing.
How do you eat a whole fish? ›How To Eat Fish On The Bone - YouTube
What is Chinese raw fish called? ›Raw fish and meat dishes, known collectively as kuai, were first documented in China in the Zhou dynasty (1045–256 BC), and are mentioned in the Classic of Poetry, Classic of Rites, Analects and Mencius.
How do you eat a whole fish? ›How To Eat Fish On The Bone - YouTube
Can you eat an entire fish? ›When deep-frying, simply dredge a whole fish in flour, drop it in oil, take it out of oil, and eat with lemon wedges and sea salt. It's almost as simple as eating it raw. "You can pretty much eat the whole thing, so long as you choose small fish to fry.
Does people eat fish head? ›Fish heads tend to impart a stronger flavour than the rest of the fish, making them perfect for curries, soups, stews, and stocks. They can also be cooked in one piece and then picked apart for fish cakes, pizza toppings, pastas, or eating on the spot.