Chinese Salt and Pepper Fish

Ingredients 

• 1.75 lb cod filet or skinless boneless haddock, halibut or pollock fillets
• 6 cloves garlic minced
• 1 large red chilli sliced
• 2 teaspoon ginger finely chopped
• 2 green onion finely chopped
• 1 teaspoon white granulated sugar or cane sugar
• 1.5 tablespoon Shaoxing wine or dry sherry wine or chicken broth for non-alcohol version
• ⅓ cup vegetable oil or any neutral oil for frying
• ¼ teaspoon salt or add more if needed
• ¼ teaspoon black pepper or add more if needed

Fish Marinade

• 6 tablespoon cornstarch or potato starch
• 1 large egg
• 2 tablespoon Shaoxing wine or dry sherry wine or chicken broth for non-alcohol version
• 1 teaspoon salt
• 1 teaspoon black pepper

Instructions 

1. Pat fish fillets very dry with paper towels to remove excess moisture and dice fish into 1-inch wide pieces.
2. In a large mixing bowl, combine marinade ingredients and add in diced fish. Mix well until each piece of fish is evenly coated with starch. Set aside.
3. Heat vegetable oil in a large pan on medium-heat to a temperature of 350 degrees F with a digital instant read thermometer or insert a wooden chopstick or utensil into the oil and look for bubbles.
4. Shallow fry battered fish until golden brown and crispy, about 7 minutes in total. Remove fried fish and transfer to a wire rack or paper towel lined plate to remove excess oil. Discard excess oil in the pan leaving 1 teaspoon in the pan.
5. On medium heat, sauté ginger, garlic, green onions, red chilli, and sugar for 10 seconds. Toss in battered fish. Add in Shaoxing wine. Stir-fry the fish with the other ingredients.
6. Remove off heat. Season with salt and pepper to taste and enjoy!