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Panda's Fish Delight Recipe

Name: Panda Cuisines Panda's Fish Delight Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 1 lb white fish fillets (cod, tilapia, or swai), skinless; 3 tbs low-sodium soy sauce; 1 tbs rice vinegar; 1 tsp sesame oil; 1 tbs fresh ginger, grated; 2 cloves garlic, minced; 1 tbs honey; 1 tbs cornstarch; 2 tbs vegetable oil (for searing); 1 tsp salt; 1 tsp black pepper; 1 cup low-sodium chicken or vegetable broth; 2 tbs hoisin sauce; 1 tbs oyster sauce; 1 tsp chili garlic sauce (optional, for heat); 1 tbs brown sugar; 1 tsp cornstarch (for slurry); 1 tbs cold water (for slurry); 2 tbsp green onions (scallions), thinly sliced; 1 tsp toasted sesame seeds; 2 tbsp fresh cilantro leaves (optional); 2 pieces lime wedges (to serve)

Inspired by Panda Cuisine

Time35m

Serves2

Make Panda's Fish Delight Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinade & Main

1 lb white fish fillets (cod, tilapia, or swai), skinless

3 tbs low-sodium soy sauce

1 tbs Rice vinegar

1 tsp Toasted sesame oil

1 tbs Fresh ginger, grated

2 cloves Garlic, minced

1 tbs Honey

1 tbs Cornstarch

2 tbs vegetable oil (for searing)

1 tsp Celtic sea salt

1 tsp black pepper

Sauce & Glaze

1 cup low-sodium chicken or vegetable broth

2 tbs hoisin sauce

1 tbs oyster sauce

1 tsp chili garlic sauce (optional, for heat)

1 tbs Brown sugar

1 tsp cornstarch (for slurry)

1 tbs cold water (for slurry)

Finish & Garnish

2 tbsp green onions (scallions), thinly sliced

1 tsp toasted sesame seeds

2 tbsp fresh cilantro leaves (optional)

2 pieces lime wedges (to serve)

Method

Marinade & Main

Prep fish and marinade

Pat the fish fillets dry with paper towels. Season both sides lightly with 1/2 tsp salt and 1/2 tsp black pepper. In a shallow bowl combine soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, honey and 1 tablespoon cornstarch. Stir until cornstarch is mostly dissolved and mixture is smooth.

Marinate

Place the seasoned fillets into the marinade, turning to coat completely. Let sit at room temperature for 15 minutes or refrigerate for up to 30 minutes. If refrigerating, bring to room temperature for 10 minutes before cooking.

Sear the fish

Heat a large nonstick or stainless steel skillet over medium-high heat. Add 2 tablespoons vegetable oil and swirl to coat. When oil shimmers, remove fillets from marinade (reserve marinade) and gently pat off excess marinade to prevent burning. Add fillets to the pan and sear undisturbed for 2.5–3 minutes until a golden crust forms. Carefully flip and sear the other side 2–3 minutes until fish is opaque and flakes easily with a fork (internal temperature about 63°C/145°F). Transfer cooked fillets to a warm plate and tent with foil while you finish the sauce.

Sauce & Glaze

Build the sauce

Pour the reserved marinade into the skillet used to sear the fish (careful — raw fish juices may be present). Add the broth, hoisin, oyster sauce, chili garlic sauce (if using), and brown sugar. Bring the mixture to a gentle simmer over medium heat, scraping up any browned bits from the pan with a wooden spoon.

Thicken sauce

Whisk together 1 teaspoon cornstarch and 1 tablespoon cold water to make a slurry. Slowly whisk the slurry into the simmering sauce. Cook 1–2 minutes until the sauce thickens and becomes glossy. Taste and adjust seasoning: add up to 1/2 tsp salt or a splash more soy sauce if needed.

Glaze the fish

Return the seared fillets to the skillet spoon-side up and spoon the sauce over each fillet to glaze. Cook 1 minute more to let the flavors marry and to rewarm the fish through.

Finish & Garnish

Transfer the glazed fillets to serving plates. Spoon remaining sauce from the pan over the fillets. Sprinkle sliced green onions and toasted sesame seeds over the top. Add cilantro leaves if using and serve with lime wedges on the side to squeeze over just before eating.

Serve suggestion: pair with steamed jasmine rice or quick stir-fried vegetables. Total estimated time includes marinating and cooking; yields 2 servings.