20-min. Easy Chinese Salt and Pepper Fish

Crispy fish is tossed with fragrant aromatics and a savory salt and pepper seasoning. This easy Chinese salt and pepper fish recipe is ready in just 20 minutes. The light, golden coating stays crisp while the fish remains tender and juicy inside.

5 from 7 votes

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Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine Asian, Chinese

Servings

Calories per serving 405 kcal

Ingredients

1.75 lb cod fillet or haddock / halibut fillet
6 garlic cloves minced
1 large red chilli sliced
2 teaspoon ginger finely chopped
2 green onions finely chopped
1 teaspoon white granulated sugar
1.5 tablespoon Shaoxing wine or dry sherry
⅓ cup vegetable oil or any neutral oil
¼ teaspoon salt more to taste, if needed
¼ teaspoon black pepper more to taste, if needed

Fish Seasoning & Coating:

2 tablespoon Shaoxing wine or dry sherry
1 teaspoon salt
1 teaspoon black pepper
1 large egg beaten
6 tablespoon cornstarch add more if needed

Instructions

Pat the cod fillets very dry with paper towels and cut into even 1-inch cubes.
In a large bowl, toss the fish with Shaoxing wine, salt, black pepper, and beaten egg until evenly coated. Add the cornstarch right before frying and toss until each piece is fully coated. If any spots remain uncoated, add 1-2 tablespoons more cornstarch as needed.
Heat the vegetable oil in a large pan over medium heat to 325-350°F. Alternatively, insert a wooden chopstick into the oil; rapid bubbles should form around it.
Add the fish in a single layer without overcrowding, working in batches if needed. Fry for 5-7 minutes total, leaving the fish untouched until golden and crispy on the bottom. Flip and continue frying until golden and crispy and the fish reaches an internal temperature of 145°F. Transfer to a wire rack to drain, letting the oil return to 325-350°F between batches if needed.
Remove the excess frying oil, leaving 1 teaspoon in the pan. Add the ginger, garlic, green onions, red chili, and sugar and stir-fry for about 10 seconds until fragrant.
Return the crispy fish to the pan, add the Shaoxing wine, and gently toss until evenly combined. Remove from the heat immediately to keep the coating crisp. Season with more salt and black pepper to taste, if needed.

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