Shallow-Fried Small Fish with Ginger Sauce

1. 1

   Put about 1/4 inch of oil in a large skillet, preferably nonstick, over medium-high heat.

2. 2

   After 3 or 4 minutes, when the oil is hota pinch of cornstarch or flour will sizzle-dredge both sides of the fish in the cornstarch.

3. 3

   Add 1 fish; wait a couple of minutes before adding the other if you are using 2.

4. 4

   Cook, adjusting the heat as necessaryat some point you will have to lower itso the underside browns without burning, about 10 minutes.

5. 5

   Turn and brown the other side.

6. 6

   Meanwhile, put 2 tablespoons oil in a small saucepan and turn the heat to medium.

7. 7

   Add the ginger and garlic and swirl the pan, then cook, stirring, until the garlic begins to color, 2 or 3 minutes.

8. 8

   Turn the heat to very low.

9. 9

   When the fish is done (a thin-bladed knife will pass right down to the bone with little resistance), drain briefly on paper towels, then transfer to a platter.

10. 10

    Pour the ginger-garlic mixture over it, then splash it with soy sauce.

11. 11

    Garnish and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.