Fried whiting with ginger

Fried whiting with ginger

The Real Food of China
Leanne Kitchen

Like many Chinese fish dishes, this isn’t so much about what’s in the recipe, but more about how you cook the fish. Go to any good Chinese restaurant and your fish will come live from the tank, be weighed for your bill, then killed to order and cooked how you like. The point of Chinese seafood cookery is to highlight the taste and fine texture of fresh seafood, not to dazzle the diner with culinary science, fancy ingredients and tricky garniture.


Quantity Ingredient
6 sand whiting, cleaned
2 tablespoons shaoxing rice wine
1 tablespoon light soy sauce
vegetable oil, for deep-frying
8 cm piece young ginger, peeled and finely shredded
potato flour, for dusting

Dipping sauce

Quantity Ingredient
1 teaspoon caster sugar
60ml light soy sauce
60ml shaoxing rice wine
2 1/2 tablespoons Chicken stock
1/2 teaspoon ground white pepper


  1. To make the dipping sauce, combine all the ingredients in a bowl, stirring until the sugar has dissolved.
  2. Place the whiting in a large bowl, then add the rice wine and soy sauce and turn to coat. Cover the bowl with plastic wrap and refrigerate for 4 hours, turning the fish occasionally.
  3. Fill a wok one-third full of oil and heat to 180°C, or until a cube of bread dropped into the oil turns deep golden in 15 seconds. Add the ginger, stirring with a large metal spoon to keep the shreds separated, and cook for 3–4 minutes, or until light golden and crisp. Using a slotted spoon, remove the ginger and drain on paper towel.
  4. Remove the fish from the marinade and shake the fish dry. Lightly dust the fish with potato flour, shaking off the excess. Add the fish to the oil in two batches and deep-fry for 8 minutes, or until crisp and golden and cooked through. Drain on paper towel. Place the fish on a platter, scatter over the fried ginger and serve with the dipping sauce.
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