Grammy's Kitchen · Fried Fish · Pan Fried Fish: Chinese Whole Fish
One of 19 fried fish recipes we measured
from thewoksoflife.com
It ranks #1 of 19 for greasiness among the fried fish recipes we compared. 17 cooks on thewoksoflife.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 19.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 16% |
| leavener | 0% | 0% |
| salt | 0% | 0% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 450 g | 2 porgies ((about 1 to 1 1/2 pounds each; 450g-650g)) |
| 2 g | 1/4 teaspoon salt |
| 41 g | 3 tablespoons vegetable oil |
| 5 g | 5 slices ginger ((1/8-inch thick)) |
| 4 g | 1 teaspoon sugar |
| 30 g | 2 tablespoons hot water |
| 32 g | 2 tablespoons soy sauce |
| Pinch fresh ground white pepper | |
| 1 g | 1/4 teaspoon sesame oil ((optional)) |
| 2 tablespoons Shaoxing wine | |
| 2 scallions ((chopped)) |
Method: 9 steps, published by thewoksoflife.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“What a terrific recipe. Really preserves the subtle flavor of the fish. And following the directions, the fish does not stick to the wok - something that I had never been able to accomplish before. Well done WOL! Thank you.” — a cook, 5.0★
“First time tried it. My family absolutely loved it. Will Continue to use this recipe, thanks for sharing” — a cook, 5.0★