Chinese Ginger Fish Fillets
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Know what makes the fish in the Chinese restaurant seem so exotic? It's the ginger. Our Chinese Ginger Fish Fillets are your passport to the orient.
What You'll Need
- 4 eggs, beaten
- 3 tablespoons soy sauce
- 2 tablespoons cornstarch
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground ginger
- 2 pounds white-fleshed fish fillets
- cornstarch for dipping
- 2 tablespoons peanut oil
- 1 tablespoon sesame oil
- 1 green bell pepper, cut into 1/4-inch slices
- 1 red bell pepper, cut into 1/4-inch slices
What to Do
In a small bowl, combine eggs, soy sauce, cornstarch, black pepper, onion powder and ground ginger to make a batter.
Dip fish fillets in cornstarch and then in batter. Reserve remaining batter. In a large nonstick skillet, heat peanut oil; saute fillets until golden. Remove fillets from skillet and set aside. Add sesame oil and the bell peppers to same skillet with the reserved batter, quick-stirring for 1 minute; serve over fillets.
Flounder, cod and grouper work especially well.