The Pan-fried Whole Fish My Dad's Made 100,000 Times

Learn how to make Pan-fried Whole Fish from a 2x James Beard Award Winning Chinese Chef with 60+ years of experience

📝 Ingredients

• 1 lb whole fish
• 1 oz red pepper
• 1 oz red onion
• 1 oz white onion
• 0.5 oz shallot
• 3 clove garlic
• 0.5 oz ginger
• 2 pieces green onion
• 2 tbsp cooking oil
• 2 tbsp cooking wine
• 1 tbsp Kikkoman® light soy sauce
• 1 tbsp Kikkoman® oyster sauce
• 1 tsp Kikkoman® tamari
• 1 tbsp cooking wine
• 0.25 tsp white pepper
• 1 tsp sugar
• 1 tsp salt
• 3 tbsp water
• 0.5 tsp cornstarch
• 3 tbsp water
• 2 tsp white pepper
• 0.5 tsp salt
• 2 tsp cornstarch

👨‍🍳 Instructions

1. 1Cut ingredients: Dice red pepper, red onion, white onion + shallot into small pieces.
2. 2Make sauce: In a bowl, combine light soy sauce, oyster sauce, dark soy sauce, cooking wine, white pepper powder, sugar, salt + water.
3. 3Prep fish: With our whole fish, use scissors to cut off pectoral fins, pelvic fins and dorsal fins.
4. 4Pan-fry fish: Heat wok on high heat. Coat both sides of fish with cornstarch.
5. 5Cook sauce: Heat wok on high, add oil when the wok is hot enough.