Hot Garlic Fish Recipe

Marinate fish

Pat the fish cubes dry with paper towels. In a bowl combine salt, white pepper, light soy sauce, Shaoxing wine, and egg white. Toss the fish cubes gently to coat. Cover and refrigerate for 15–20 minutes to allow flavors to penetrate.

Prepare dry batter

In a separate bowl whisk together cornstarch, all-purpose flour, and baking powder until homogenous. Chill the dry mix briefly if desired to help it stay cold before frying.

Make batter

After marinating, add the chilled dry mix to the fish and gently toss to coat each piece in a thin, even dusting. Combine the cold water with the mixture if any small clumps are needed to make a slightly pasty coating — the goal is a light, mostly dry coating that adheres to the fish (not a runny batter).

Heat oil

Pour 3–4 cups of vegetable oil into a deep pan, wok, or Dutch oven to a depth of about 2–3 inches. Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small piece of batter — it should sizzle and rise to the surface within a few seconds.

First fry (blanch)

Working in a single layer and in batches (do not overcrowd), fry the coated fish pieces for 1–1.5 minutes until opaque and just set but not deeply browned. Remove with a slotted spoon to a wire rack or paper towel-lined plate to drain. This step firms the fish and cooks it through without over-browning.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fish in batches again for 1–1.5 minutes or until golden brown and crisp. Remove and drain on a rack or paper towels. Keep warm in a low oven (about 200°F / 95°C) if needed while you make the sauce.

Prepare aromatics

In a large skillet or wok, heat 1 tablespoon vegetable oil over medium heat until shimmering. Add the finely minced garlic and ginger and stir-fry for about 20–30 seconds until fragrant but not burnt.

Toast chilies & scallion whites

Add the broken dried chilies and the white parts of the scallions (reserve green tops for garnish). Stir for another 10–15 seconds to bloom the chili flavor.

Build sauce

Add rice vinegar, chili garlic sauce, ketchup, light soy sauce, sugar, and the 1/4 cup water or stock. Bring the mixture to a simmer, stirring to dissolve the sugar and combine flavors.

Thicken sauce

Stir the cornstarch slurry to recombine and slowly pour it into the simmering sauce while stirring. Cook for 30–60 seconds until the sauce thickens to a glossy coating consistency. Taste and adjust balance with a little more vinegar for brightness, sugar for sweetness, or soy for saltiness.

Finish sauce

Turn off the heat and stir in the sesame oil for aroma.

Add the hot fried fish into the pan with the sauce. Working quickly but gently, toss the fish in the sauce so each piece is evenly coated. If the sauce seems too thick, add 1–2 tablespoons hot water to loosen it. Sprinkle the sliced green scallion tops over the fish and toss once more.

Transfer to a serving plate. Garnish with toasted sesame seeds and cilantro if using. Serve immediately with steamed rice or as an appetizer.