Sometimes I just go crazy after fishes! Specially the fishes without much bones in it drive me crazy. They are so easy to cook and so easy to eat! And of course, they are so tasty!! I found some fresh barramundi in market and got tempted to cook this variant. The name is very common but not the recipe. It’s unique and easy with a catchy flavour that you would always remember.
Ginger-Garlic Fried Fish
- Frying Pan
- Mortar and Pestle
- Flat Laddle
- 3 cloves Garlic
- 6 slices Ginger Thinly sliced
- 1 whole Dry Red Chili
- 1 slice Fresh Tomato
Oil and Sauce
- 5 tbsp Refined Sunflower Oil
- 1 tsp Fish Sauce
- ½ tsp Toasted Sesame Oil
- 1 tsp Salt
- 200 gram Barramundi or similar fish Thick sliced cut
- 1 tsp Ground Black Pepper Not thinly powdered
- 1 tsp Ground White Pepper Not thinly powdered
- 1 whole Star Anise
- Add a pinch of salt to the fish and mix well. Keep aside.
- Smash each of the garlic cloves by hitting in the mortar pestle once once each. It should not be smashed completely but partially.
- Peel the ginger and cut out 6 thin slices with the knife.
- Take a small bowl of water and put the red chili into it.
- Keep all the ingredients handy.
- Heat up the refined sunflower oil in the frying pan. Keep the flame on high.
- Add the fish to the pan and stir-fry carefully so that the pieces do not break.
- Add the garlic and ginger to the pan and continue stir-frying.
- Add the star anise and the whole red chili to the pan. Keep stir-frying.
- Add the black pepper and white pepper to the pan and stir-fry to mix well.
- Add the fish sauce and reduce the flame to low. If it becomes too much smoky then sprinkle some water.
- Stir gently to mix the sauce and add the toasted sesame oil to the pan.
- Add salt to taste.
- Again increase the flame to high and stir-fry once quickly.
- Garnish with the sliced tomato and serve hot with butter-rice.