Emilie Meyer
Fish can be cooked in a wok pan in a variety of ways, including steaming, stir-frying, and pan-frying. Steaming fish is a traditional method that uses a wok, steaming rack, and lid, or a wok and a bamboo steamer. Stir-frying is another popular option, where fish is cooked with vegetables and a sauce in a wok over high heat. Additionally, pan-fried whole fish is a common dish in Chinese cuisine, where the fish is cleaned, seasoned, and fried in a wok or pan.
| Characteristics | Values |
|---|---|
| Cooking methods | Pan-frying, stir-frying, steaming |
| Wok alternatives | Large pot or deep skillet with a lid |
| Wok steaming setup | Metal tiered steamer, steaming rack, bamboo steamer, or empty tuna can in 1-2 inches of water |
| Wok stir-fry ingredients | Fish, Shaoxing wine, salt, white pepper, canola oil, cornstarch, chicken stock, sesame oil, sugar, oyster sauce, vegetables |
| Wok pan-fry ingredients | Fish, ginger, soy sauce, sugar, white pepper, sesame oil, Shaoxing wine, scallions |
| Wok pan-fry method | Sprinkle salt on both sides of the fish, heat wok to medium-high heat, spread oil, add ginger, flip fish when golden brown, add wine, soy sauce, and scallions |
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What You'll Learn
Wok frying fish with black bean sauce
Fish with black bean sauce is a popular menu item at many Chinese restaurants, and it's easy to make at home. This dish is savoury, flavorful, and perfect over a bed of rice. You can use a wok pan or a heavy-bottomed deep skillet to make this dish. Here is a step-by-step guide to wok-frying fish with black bean sauce:
Ingredients:
- Firm white fish fillets (e.g. cod, swai, sole, grouper, basa, or any other firm white fish)
- Potato and corn starch mixture
- Oil for frying (peanut oil or any neutral-flavoured oil with a high smoke point)
- Onion
- Red bell pepper
- Garlic
- Ginger
- Dried red chillies (optional)
- Fermented black beans
- Fish sauce
- Sugar
- Sesame oil
- Scallions/spring onions
- Rice to serve
Method:
First, marinate the fish pieces and coat them in a potato and corn starch mixture. This will give the fish a light, crispy crust. Deep fry the fish pieces until they are a crispy golden brown. You can shallow fry them if you want a healthier option.
Next, prepare the vegetables. Heat up some oil in the wok and add sliced ginger, onions, bell peppers, and dried red chillies. Stir-fry until they become aromatic. Then, add the fish to the wok and give it a quick stir.
Now, add the black bean sauce, fish sauce, sugar, and sesame oil. Stir-fry everything together until the fish is fully cooked and coated in the sauce. If you want to thicken the sauce, pour in a cornstarch mixture and toss in chopped scallions or spring onions.
Finally, dish up and serve hot with steamed rice. You can also add a side of stir-fried Asian greens. Enjoy your delicious wok-fried fish with black bean sauce!
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Stir-frying fish
Fish can be cooked in a wok pan, and stir-frying is a great way to do it. It's a simple, crispy, savoury, and delicious way to cook fish. It's also a healthy, protein-packed meal.
To stir-fry fish, first clean the fish, removing all scales, and paying attention to the belly, head, and fins. Then, let the fish drain and pat both sides dry with a paper towel. Sprinkle both sides with salt and set aside for 15 minutes.
Next, heat your wok over medium-high heat and spread oil around the perimeter. Add ginger and, after about 10 seconds, turn it over for another 10 seconds, then push it to the side. Make sure the wok is hot but not smoking.
Now, add the fish to the wok. Let it fry until golden brown, then carefully flip it. Let the fish fry on the second side for another 4 minutes, adding more oil if necessary.
While the fish is frying, you can prepare a sauce by dissolving sugar and hot water in a small bowl, and adding soy sauce, white pepper, and sesame oil. You can also add Shaoxing wine, salt, and canola oil to the fish before frying for extra flavour.
Once the fish is cooked, shake the wok to ensure it's not stuck, then add the sauce and vegetables to the wok. Stir-fry everything together for about 30 seconds, ensuring that the wok is sizzling and super hot.
Finally, serve the stir-fried fish immediately with steamed rice and a side of stir-fried vegetables or Asian greens.
Some tips for stir-frying fish include:
- Using a firm white fish like black sea bass or striped bass
- Marinating the fish to elevate the flavour and ensure a crispy crust
- Using high heat to retain the crunch and freshness of vegetables
- Adding a drizzle of oil at the end to finish the dish
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Pan-frying whole fish
Pan-fried whole fish is a simple, tasty, and crispy dish that is common in Chinese cuisine. It is also one of the best ways to prepare freshly caught fish. Here is a step-by-step guide on how to pan-fry a whole fish in a wok.
Preparation
Firstly, you need to choose the right fish. Smaller white-fleshed fish like snapper, sea bream, porgy, perch, and trout are good choices for pan-frying whole. Make sure the fish is cleaned and scaled. Rinse the fish under cold tap water to wash away any blood and loose scales. Pay attention to the scales on the belly, head, and near the fins. Clean out the inside of the fish as well. Cut off any sharp fins and trim the tail with kitchen shears.
Next, pat the fish dry with paper towels, making sure to pat the insides dry too. Use a knife to make slits about an inch apart through the flesh from the top fin to the bottom fin. Then, salt the inside and outside of the fish, using about 1/4 teaspoon in total. Set aside for 15 minutes.
Cooking
Heat your wok over medium-high heat and spread about 3 tablespoons of oil around the perimeter. You can use a neutral-flavoured oil that can withstand high temperatures, such as avocado, canola, or vegetable oil. You can also use lard or bacon grease. The oil is ready when it shimmers.
Once the oil is hot, carefully put the fish in the wok, laying the fish away from you. Hold the fish firmly by the tail and gently lower it head-first into the oil. Do not drop the fish from a height into the oil. Fry the fish for about 5 minutes without touching it, or until a thin crust has formed on the skin.
After 5 minutes, check if the fish is ready to flip. The fish should slide around easily in the wok. If it is still sticking, turn up the heat slightly, add a little more oil, and let it cook for another 1 to 2 minutes. Once the first side is golden brown, carefully slide a spatula under the middle of the fish and, in one steady motion, lift and flip it towards the outside of the wok.
Let the fish fry on the second side for another 4 to 5 minutes. You can add some oil if you think it is necessary. Once the second side is golden brown, the fish is ready to be removed from the wok. Carefully take the fish out and let it rest on a cooling rack placed over a paper towel-lined sheet pan.
Sauce
While the fish rests, you can prepare a sauce to go with it. Heat about 1 teaspoon of vegetable oil in a saucepan over medium heat. Add minced garlic and ginger and fry for about 30 seconds, or until fragrant. Then, add sugar, soy sauce, rice wine, and white pepper and bring the sauce to a simmer. In a bowl, mix cornstarch with cold water to form a slurry, then pour it into the saucepan.
Finally, carefully transfer the fish to a serving plate and scoop the sauce over the fish. Serve with lemon halves for squeezing and a side of rice and fresh vegetables. Enjoy your delicious pan-fried whole fish!
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Steaming fish
Step 1: Prepare the Fish
Rinse the fish fillet or whole fish and make sure there are no remaining scales. If you are using a whole fish, you may want to pierce and cut the membrane to reveal the bloodline near the bone and remove any leftover gills with kitchen shears. Give the fish a final rinse, shake off the excess water, and transfer it to a heat-proof plate. Do not add any salt, seasoning, or wine to the fish before steaming.
Step 2: Set Up the Wok
Fill the wok with 1-2 inches of water and place it on a stove burner. You can use a metal tiered steamer, a deep skillet, or a pot instead of a wok, as long as it has a lid. Place a small round metal rack or a can with both ends removed at the bottom of the wok for the plate to sit on.
Step 3: Steam the Fish
Carefully place the fish on the rack or can and cover the wok. Adjust the heat to medium so that the water is at a slow boil, generating enough steam without evaporating too quickly. Steam the fish for 7-10 minutes, depending on its size and thickness. Smaller and thinner fillets may only need 4-5 minutes. Check for doneness by inserting a butter knife into the thickest part of the fillet; if it falls easily to the bottom of the plate, the fish is done.
Step 4: Serve the Fish
Turn off the heat and carefully drain any liquid on the plate. Spread scallions, ginger, and cilantro on the steamed fish. To make a sauce, heat a wok or saucepan to medium-high heat and add vegetable oil, ginger, and the white parts of the scallions. After frying for a minute, add the remaining scallions and cilantro, followed by soy sauce. Bring the mixture to a bubble for about 30 seconds, then pour it over the fish.
For a theatrical touch, heat some oil in a separate saucepan until hot but not smoking, and pour it over the fish at the table.
Enjoy your steamed fish, a delicious and healthy Chinese dish!
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Oil velveting or searing fish
Oil velveting or searing is a technique used to cook fish in a wok. It is a common method used in restaurants. This technique involves frying the fish in hot oil. To oil velvet or sear your fish, start by patting the fish fillets dry and cutting them into 1.5-inch pieces. Transfer the fish pieces to a bowl and add Shaoxing wine, salt, white pepper, and canola oil. Mix until the fish is coated. Set aside for about 10 minutes. Next, add cornstarch and toss to coat the fish pieces. Ensure there is no standing liquid or visible dry cornstarch.
Now, heat your wok to high heat and spread 2 tablespoons of canola oil around the wok. Once the oil starts to smoke, add the fish fillets and let them sear. Sear each side of the fish for about a minute. Transfer the fish to a plate once done. If you prefer, you can also sear the fish without adding oil to the wok, as this is a healthier alternative that uses less oil.
After searing the fish, you can proceed to cook the vegetables in the wok. Add the sauce mixture and gently pour the fish on top, folding it in with the vegetables. Finally, serve the dish with steamed rice.
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Frequently asked questions
First, clean the fish and remove all scales, paying attention to the belly, head, and fins. Let the fish drain and pat both sides dry. Sprinkle salt on both sides and set aside for 15 minutes. Next, heat your wok over medium-high heat and spread oil around the perimeter. Add ginger and garlic, and after about 10 seconds, push them to the side. Ensure the wok is hot but not smoking.
You can use any firm, white fish, such as halibut, mackerel, sea bass, or striped bass. Other options include shrimp, scallops, lobster, or clams.
You can make a Chinese stir-fry with vegetables and a sauce. Another option is a Chinese whole fish recipe, which involves pan-frying a whole fish. You can also steam fish in a wok using a steaming rack or a bamboo steamer.
