Pan-Seared Silver Fish with Egg Custard
Tender silver fish coated in egg batter, pan-seared until golden, then simmered in a light sauce; delicate flavor and succulent texture.
Ingredients
11 items- Silver fish 200g
- Eggs 3
- Salt 1/2 tsp
- Shaoxing wine 1 tbsp
- Cornstarch 1 tbsp
- Spring onion 1
- Ginger 2 slices
- Broth or water 1/2 cup
- Light soy sauce 1 tsp
- Sesame oil 1/2 tsp
- Vegetable oil 2 tbsp
Nutrition
Steps （7 steps）
Pat dry silver fish with paper towel, mix with a pinch of salt and Shaoxing wine, marinate for 10 minutes.
Beat eggs in a bowl, add cornstarch and whisk until smooth batter forms.
Heat oil in a non-stick skillet over medium heat until shimmering. Dip each silver fish into egg batter and place in skillet.
Cook over medium-low heat until underside golden brown, then flip and cook the other side until golden, about 2 minutes.
Remove fish. Leave a thin layer of oil in skillet, sauté minced spring onion and ginger until fragrant.
Add broth and light soy sauce, bring to boil, return fish to skillet, reduce heat to low and simmer until sauce thickens, about 2 minutes.
Drizzle sesame oil, gently shake the pan to coat, transfer to plate and garnish with spring onion.
Tips
1. Pat fish dry before marinating to help batter adhere. 2. Use medium-low heat when frying to avoid burning the batter while ensuring fish is cooked through. 3. Do not skip the final drizzle of sesame oil for fragrance.
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