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Chinese Salt & Pepper Fish

Quick & Easy Chinese Salt and Pepper Fish

Christie Lai
Chinese Salt & Pepper Fish. Crispy fish with a delicious with a flavourful and spicy kick. Ready in 20 minutes and great as a main course!
5 from 6 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner, Lunch, Main Course
Cuisine Asian, Chinese
Servings 4
Calories per serving 405 kcal

Ingredients
 
 

  • 1.75 lb cod filet or sub with haddock or pollock that is skinless
  • 6 cloves garlic minced
  • 1 large red chilli sliced
  • 2 teaspoon ginger chopped
  • 2 green onion chopped
  • 1 teaspoon white granulated sugar or sub with cane sugar
  • 1.5 tablespoon Shaoxing wine or sub with dry sherry wine
  • cup vegetable oil or any neutral oil for frying fish
  • salt to taste
  • black pepper to taste

Fish Marinade

Instructions
 

  • Pat fish fillets very dry with paper towels to remove excess moisture and dice into bite-sized pieces.
  • In a large mixing bowl, combine marinade ingredients and add in diced fish. Mix well until each piece of fish is coated. Set aside.
  • Heat vegetable oil in a large pan on medium-heat. Insert a wooden chopstick into the oil and when you see bubbles form, the oil is hot enough for frying.
  • Shallow fry battered fish until golden brown and crispy, about 7 minutes. Remove fried fish and transfer to a wire rack or paper towel lined plate to remove excess oil. Discard excess oil in the pan.
  • On medium heat, sauté ginger, garlic, green onions, red chilli, and sugar. Toss in battered fish. Add in Shaoxing wine. Toss the fish in the aromatics and cooking wine. Remove off heat. Season with salt and pepper to taste and enjoy!
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Nutrition
Calories: 405kcal | Carbohydrates: 15g | Protein: 38g | Fat: 21g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 709mg | Potassium: 923mg | Fiber: 1g | Sugar: 2g | Vitamin A: 309IU | Vitamin C: 21mg | Calcium: 55mg | Iron: 1mg