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Ingredients

Pompano 400g (washed and gutted), 1 tablespoon rice wine, 1 teaspoon salt, 1/2 teaspoon black pepper, 2 tablespoons corn starch, Ginger 10g (shredded), 1 tablespoon garlic (minced), 3 tablespoons oil, 1 tablespoon spring onions (chopped), 1 teaspoon lemon juice (according to preference)

Instructions

  1. Remove the internal organs of fish, wash and dry it. Marinate with rice wine, salt and black pepper for about 15 minutes.
  2. Sprinkle corn starch evenly over the fish. Heat oil in a pan over medium heat about 160°C, then fry the fish for about 3-4 minutes per side until golden and crispy. Set aside.
  3. Leave some oil in a pan, add shredded ginger and minced garlic, and sauté for about 30 seconds.
  4. Drizzle the shredded ginger, minced garlic, and oil over the fish, garnish with spring onions, and serve.
  5. Add a little lemon juice can be enhanced the flavor.