Whole Pan Seared Fish
With Mazola® Canola Oil
SERVING SIZE
4 Servings
TOTAL TIME
30 Minutes
SKILL LEVEL
Intermediate
Ingredients:
- 1-2 whole sea bream or sea bass, cleaned
- ¼ tsp of salt
- ⅓ cup of Mazola Canola Oil
- 5 slices of ginger
- 1 tsp of sugar
- 2 tbsp of hot water
- 2 tbsp of soy sauce
- 1 tbsp of oyster sauce
- ¼ tsp of black pepper
- ¼ tsp of sesame oil
- 2 tbsp of Shaoxing wine or dry sherry
- 2 green onions, chopped
- 2 red chillies, chopped
Instructions:
- Get your fishmonger to clean and descale the fish.
- Rinse the fish and pat dry inside and out with paper towel. With a sharp knife, make 3 slits on each side of the fish. Sprinkle both sides with salt, massage into the flesh and set aside. Heat oil in a large non-stick pan over medium heat. Add ginger slices and cook for 15 seconds per side. Swirl the pan around to coat the entire surface and push the ginger to the side. Carefully place the fish into the pan. Cook until the skin is deeply browned and crisp, approximately 5 minutes. While cooking, you can tilt the pan to ensure the oil is evenly distributed around the fish making sure the head and tail are evenly coated. Give the pan a shake to ensure the fish is not sticking. Using 2 spatulas carefully turn the fish over to the other side. Add more oil if needed. Cook until the skin is deeply browned and crisp, approximately 5 minutes. While the fish is cooking, in a small bowl, dissolve the sugar in the hot water and add half the red chillies. Whisk in soy sauce, oyster sauce, black pepper and sesame oil and set aside.
- Once the fish is nicely browned add the Shaoxing wine around the perimeter of the fish and let cook off for about 30 seconds. Give the pan a shake to incorporate. Pour the soy sauce mixture around the perimeter and turn the heat to high. Give the pan a shake to incorporate. Once the sauce starts to simmer, turn off the heart, approximately 30 seconds. Carefully plate the fish, spoon more sauce over the fish and garnish with green onions and red chillies.
