For ➋400 g white meat fish (cod, halibut, striped bass)
2 ts vegetable oil
2 ts sesame oil
17 grams ginger (1.25 cm piece)
8 g garlic (1 large clove)
45 g scallion white part only (3 scallions)
1 tbs Shaoxing wine (or any dry rice wine)
1 tbs soy sauce
1 tbs balsamico
coriander (for garnish)
Lightly salt and pepper the fish.
Heat 2 ts of vegetable oil in a frying pan over medium-high heat and fry the fish, flipping halfway through.*
When the fish is cooked through, plate it and then wipe out the pan.
Turn the heat up to high and add the sesame oil to the pan along with the ginger, garlic and scallions. Saute until very fragrant and the aromatics start to brown.
Add the Shaoxing, soy sauce and balsamico and boil until the sauce starts to thicken.
Pour the sauce over the fish and garnish with cilantro.
Heat 2 ts of vegetable oil in a frying pan over medium-high heat and fry the fish, flipping halfway through.*
When the fish is cooked through, plate it and then wipe out the pan.
Turn the heat up to high and add the sesame oil to the pan along with the ginger, garlic and scallions. Saute until very fragrant and the aromatics start to brown.
Add the Shaoxing, soy sauce and balsamico and boil until the sauce starts to thicken.
Pour the sauce over the fish and garnish with cilantro.
*Alternatively, steam the fish.
