Pan Fried Fish: Chinese Whole Fish Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A whole fish pan-fried until crispy and golden, seasoned with ginger, soy sauce, and sesame oil. Savory and aromatic with a crispy exterior and tender flesh, this is a classic Chinese preparation served as a main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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))
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 15m
- Sodium
- 1013mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 747mg
- Calcium
- 57mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1013MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.