Fish with Soy & Black Vinegar Sauce
- camissonia
- Oct 16
- 1 min read
I adapted this recipe from the February feature of Panda Restaurant's 2002 calendar. We had our 2001 office Christmas party at Panda Inn in Pasadena, and all of us left with a copy of their 2002 Calendar. The recipes in the calendar are selections from Panda's full-service restaurants, not from their fast food chain 'Panda Express," so are more "authentic," if you will...
The original recipe is called "Orange Roughy in Ginger Sauce," but I've renamed it because you can also use other fish such as cod, sea bass, halibut or tilapia. Also, I think that Soy-Black Vinegar Sauce is more descriptive of the prevalent flavors in this dish. Ultimately, I was inspired by the flavors that my grandfather often used in his dishes - sweet, vinegar-based sauces, that were generally not spicy - typical of the cuisine of Fujian province in Southern China. I really miss my grandpa "Ah-kung!"
1
Note on the sauce:
*Halibut, orange roughy, cod, sea bass, tilapia or other white fish
Notes
1
Rinse the fish filets and pat dry with paper towels. Cut into approximately 2" x 4" pieces. Place fish in a shallow dish and sprinkle with 1 tbsp. each of the chopped cilantro, scallion, ginger, garlic, and also the marinade ingredients. Cover with plastic wrap and place in refrigerator 30 minutes up to 1 hour.
2
Coat fish slices lightly in cornstarch just before frying.
3
Heat skillet over high heat. Add 2 cups of oil (1/2-inch depth) until very hot. Add fish slices in batches (do not overcrowd pan) and cook about 1 minute; carefully turn slices over. Cook another 1 minute until fish is lightly browned. Remove to plate lined with paper towel to drain. Cook remaining fish in same manner until all done.
4
Pour out all but about 1 tbsp. oil in the same skillet the fish was cooked in and return to heat. Sauté remaining ginger, garlic, sliced chili, scallion and cilantro for about 30 seconds (reserve a little of the scallion and cilantro for garnish). Add sauce ingredients and bring to a boil; reduce to simmer and cook 2-3 minutes to reduce sauce slightly. Add cornstarch slurry to thicken. Turn off heat.
5
Place fish slices on serving dish and pour sauce on top (if you're not serving this dish immediately, place fish slices on top of sauce so that fish stays crispy). Garnish with reserved scallion and cilantro. Serve with hot white rice.
Instructions
1 1/2 lbs white fish filets*
1/4 cup chopped cilantro
5 scallions chopped
8 cloves garlic minced
1/4 cup thinly julienned fresh ginger
1 Fresno chili seeded & thinly sliced
1 tbsp chopped cilantro
1 tbsp chopped scallion
1 tbsp minced garlic
1 tbsp julienned fresh ginger
1/4 tsp sugar
1/4 tsp white pepper
1/2 tsp kosher salt
1 tbsp rice wine
Fish Marinade
2 cups water
1/4 cup soy sauce
1/4 cup black vinegar
1 tbsp sesame oil
1 tbsp Shaohsing or rice wine
1 1/2 tbsp sugar
Sauce
4 tbsp sauce mixture
2 tbsp cornstarch
Cornstarch Slurry
1 cup cornstarch
2 tbsp vegetable oil
Extra chopped scallion & cilantro for garnish
Head Che
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Fish with Soy & Black Vinegar Sauce
Prep Time
1 hour
Cooking Time
25 min
Rest Time
0
Total Time
1 hour 25 min
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