Chinese🐟 Seafood

Chinese-Style Garlic Fish Fillet

Name: Chinese-Style Garlic Fish Fillet
Total time: 30 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 300 g boneless fish fillets, sliced (such as sea bass, snakehead, snapper, or grouper); ½ egg white; ½ tsp salt; a few dashes ground white pepper; 1 tbsp cornflour (cornstarch); 4 garlic cloves, chopped; 3 spring onions, chopped (reserve the white stems to add earlier in the cooking process); ½ tsp sugar; 1 tbsp oyster sauce; 200 ml water; ½ tsp chicken stock powder (bouillon); a few dashes ground white pepper; ¼ tsp salt; ~1 tbsp cornflour slurry (cornflour mixed with a splash of cold water); ~2 tbsp cooking oil

⏱ 30 min🍽 Serves 3

This Chinese-style tender fish fillet in garlic sauce is a fantastic quick and easy recipe that delivers a restaurant-quality meal in under thirty minutes. By marinating the sliced fish briefly and poaching gently until perfectly opaque, you achieve a silky, melt-in-your-mouth texture. The aromatic garlic and spring onion oil combined with a savory sauce create incredible depth of flavor. Perfect served with steamed rice and optional greens like bok choy or broccoli for a complete and nutritious meal.

High-proteinLow-cal

Adapted from a video by Spice N' Pans

Stop Overcooking Fish! Try This Silky-Smooth Garlic Fillet 蒜香嫩鱼片 Chinese Style Fish Recipe

Watch on YouTube

Ingredients

boneless fish fillets, sliced (such as sea bass, snakehead, snapper, or grouper)300 g
egg white½
salt½ tsp
ground white peppera few dashes
cornflour (cornstarch)1 tbsp
garlic cloves, chopped4
spring onions, chopped (reserve the white stems to add earlier in the cooking process)3

Steps

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1
Combine the sliced fish fillets in a bowl with half an egg white, half a teaspoon of salt, and a few dashes of white pepper. Gently mix together using your hands.
2
Add 1 tablespoon of cornflour and mix gently again until well combined. Let the fish marinate for 10 minutes.
3
Heat water in a wok over medium heat until small bubbles appear at the bottom. Gently add the marinated fish and stir lightly. Do not let the water come to a rolling boil to prevent overcooking. Cook until the fish turns white throughout.
4
Turn off the heat and drain the fish thoroughly.
5
Heat oil in a clean wok over medium-low heat. Add the chopped garlic and white stems of the spring onions, stirring gently to release the fragrance without browning the garlic.
6
Once the garlic begins to turn light brown, add half a teaspoon of sugar and 1 tablespoon of oyster sauce. Mix well.
7
Pour in 200 ml of water, add half a teaspoon of chicken stock powder and a few dashes of white pepper. Increase heat to medium-high and let all flavors combine. Taste the sauce and adjust seasoning with a quarter teaspoon of salt if needed.
8
Add a cornflour slurry to thicken the sauce.
9
Gently add the drained fish to the sauce and swirl carefully to coat evenly. Avoid aggressive stirring with a spatula, which may break apart the delicate fish.
10
Top with the remaining spring onion greens and serve immediately.

Chinese-Style Garlic Fish Fillet

Ingredients

Steps

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