How to Prepare Appetizing Crispy fish with ginger, Soy sauce, and oyster sauce

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It's important that when cooking halibut, you gently flip the fish over with a pair of chopsticks or. Asian seasonings such as oyster sauce and toasted sesame oil add the final touches to this healthy steamed fish recipe from Farina Kingsley. This recipe for Chinese ginger-soy steamed fish comes from cookbook author Farina Kingsley with permission of Aimee Bianca, YC Media.

Use Cod fish (cut into dice).
Prepare Lemon.
Prepare Salt.
Provide all-purpose flour.
Prepare rice flour.
You need to prepare Water.
You need to prepare For the sauce:.
You need to prepare chop ginger.
Provide garlic (chopped).
Use brown sugar.
Use soy sauce.
Prepare oyster sauce.
Provide cornstarch (Dissolve with 5 tbsp of water).
You need to prepare Sesame seed.
You need to prepare water.

Short Tips:

Sometimes all the dish needs could be a squeeze of lime to take it to the next level. To get most of the juice out of citrus, roll it on a chopping board before slicing in.

Place cod fish in a bowl, squeeze in lemon juice, add salt. Mix them well.
In another bowl, mix all-purpose flour and rice flour. Add water, mix well.
Add fish into the flour mixture, Stir until all fish are coated in flour, and fry in the hot oil until golden brown and crispy..
Set aside oil from the pan, leave about 4 tbsp oil in the pan.
Add chopped ginger & garlic, stir for 1 minute, and then add water, stir well.
Stir in brown sugar, oyster sauce, soy sauce, bring to a boil.
Add the mixture of cornstarch, stir well until the sauce has thickened. Add some salt if necessary.
Add fish into the sauce, stir well, make sure that all fish are coated with sauce..
Add sesame seeds for garnish.
If you want to see the video, how did I make this recipe, check it on my YouTube channel : youtu.be/UUwccJEGQvQ.

Cod fish is marinated in wine and Asian seasonings and topped with crispy ginger. Add the fish pieces and gently stir. Steamed Chinese Fish with a Ginger and Shallot Sauce! Sprinkle with salt, drizzle over soy sauce and sesame oil. I served this with rice and steamed Pak Choi with Oyster Sauce (I used the sauce from this Restaurant Style Chinese Broccoli.

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