01
Using paper towels, pat the fish thoroughly dry. Wrap the fish in
fresh paper towels while you prepare the rest of the ingredients. The
goal is to make the fish as dry as absolutely possible. Use a sharp
knife to score both sides of the fish three times.
02
Once the prep work is done, unwrap the fifish and dust it with a
thin, even layer of corn starch on both sides. This step will help keep
the skin intact during pan-frying
03
Heat the wok until it starts to smoke, and immediately add the oil
and ginger slices. Reduce the heat to medium. Once the ginger
slices start to brown, remove them from the wok and set aside.
Carefully lay the fish in the wok and DO EVERYTHING IN YOUR
POW ER NOT TO MOVE OR TOUCH THE FISH for the next 5 minutes.
You can tilt the wok around so the oil glides around to evenly brown
the fish.
04
After 5 minutes, shake the wok slightly to see if the fifish has seared
enough to stop sticking to the wok. This is when you can carefully
flip the fish over and do the same process for the other side.
05
Once both sides are nicely browned, add the ginger back to the
wok along with the scallions, Shaoxing wine, sugar, vinegar, dark soy
sauce and light soy sauce. Keep the heat at medium low and cook
the fish by continuously spooning the cooking liquid over the fish.
Cook on each side for 4-5 minutes. By now, the sauce should be
cooked down and almost syrupy. Serve
