Pan-Fried Fish with Ginger Sauce

This tasty sauce is super easy and can be served over pan-fried, baked or steamed fish or chicken. Everyone will love it!

Preparation time

10 minutes

Serves

4

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What you need

Ginger Sauce

• 1 teaspoon ginger, minced OR grated fresh ginger

• 1 tablespoon sugar

• 1 tablespoon vinegar

• 1 tablespoon soy sauce

• 1 cup water

• 8 button mushrooms, finely sliced

• 1 spring onion, finely sliced

• 1 tablespoon cornflour
  

  Pan - Fried Fish
  

• 4 fish fillets (around 250g), medium to firm textured fish e.g. terakihi, gurnard, monk fish

• 4 tablespoons flour

• ¼ teaspoon salt

• 1 tablespoon oil
  
  

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Method

• Combine ginger, sugar, vinegar, soy sauce and water in a small pot and simmer for 5 minutes.

• Add mushrooms and spring onion. Cook another few minutes until the mushrooms are tender.

• In a small bowl mix the cornflour with a little water to a smooth paste and stir into the sauce.

• Stir and simmer the sauce until it thickens. Add salt and pepper to taste.

• Serve over pan-fried fish.
  
  To prepare the fish

• Pat fish dry with a paper towel and cut into smaller pieces if necessary.

• In a shallow dish combine flour and salt and coat fish with the mixture.

• Heat oil in a large fry pan. Add fish and cook until slightly browned and the flesh is milky. Thicker fillets will take longer, around 2 – 3 minutes per side.

• Serve with ginger sauce, brown rice and vegetables
  
  
  

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