14.295 Deep-Fried Snapper in Ginger-Soy Sauce

Cycle 14 – Item 295

27 (Fri) October 2023

Deep-Fried Snapper in Ginger-Soy Sauce

3.5

by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with W and IZ

Using a recipe from The Woks of Life (see Pan Fried Fish: Chinese Whole Fish).

Scoring provides 3 important benefits: allows for seasoning to penetrate into the meat, expedites cooking, and facilitates serving (each strip is easy to remove).

The process was surprisingly fast and easy.   While the recipe notes 30 minutes for prep and 15 minutes for cooking, I was finished in under 20 minutes, half of which was getting the oil to temperature – all the prep was completed during this time – the actual cooking time was only about 6 minutes, mere seconds for the sauce.  Just a bit messy in dusting the fish (minimized by doing it over the sink) and oil splatter.

One drawback is the amount of oil required, which can only be used maybe a second time.

The dish turned out awesome.  Still my favorite fish (at least to cook) (at least in Korea, where large halibut isn’t available), the snapper had a beautifully crispy skin – instead of flour, I substituted Korean pancake mix, which includes starch and seasoning – with moist, tender, sweet flesh.  The sauce provided just the right amount of kick to enhance the fish’s natural flavors.  An instant family favorite.

Reminder to self: next time, add garlic and much more ginger to the sauce.

(See also GLOBAL FOOD GLOSSARY)

Leave a Reply