Sliced Fish with Garlic Sauce

This dish features tender, silky fish slices coated in a savory, aromatic garlic sauce, often cooked quickly in a stir-fry or light poaching method.

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🐟 Chinese Sliced Fish with Garlic Sauce 

This recipe uses a technique called "velveting" to keep the fish incredibly tender.

🍽️ Yields: 2-3 servings

⏱️ Prep time: 20 minutes (including marinating)

🍳 Cook time: 10 minutes

🛒 Ingredients

For the Fish:

• 1 lb (450g) white fish fillet (such as Cod, Tilapia, Swai, or Basa), cut into 1/2-inch thick slices

• 1/2 teaspoon salt

• 1/4 teaspoon white pepper

• 1 large egg white

• 1 tablespoon Shaoxing rice wine (or dry sherry)

• 2 tablespoons cornstarch (or potato starch)

For the Sauce:

• 3-4 cloves garlic, finely minced

• 1 inch fresh ginger, finely minced (about 1 teaspoon)

• 2 tablespoons light soy sauce

• 1 tablespoon rice vinegar (optional, for a slight tang)

• 1/2 teaspoon sugar

• 1/2 cup chicken broth or water

• 1 teaspoon sesame oil

• 1 teaspoon cornstarch (mixed with 1 tablespoon water to create a slurry)

• 2-3 tablespoons cooking oil (vegetable or canola)

For Garnish (Optional):

• 2 stalks scallions (green onions), thinly sliced

• 1/2 teaspoon chili oil or dried chili flakes (for a touch of heat)

🔪 Instructions

1. Marinate the Fish (Velveting)

• Place the sliced fish in a medium bowl.

• Add the salt, white pepper, egg white, and Shaoxing wine. Mix gently by hand until the fish is evenly coated and the liquid is absorbed.

• Add the 2 tablespoons of cornstarch. Mix again until the fish slices are lightly coated in a smooth, protective layer. This is the "velveting" step, which locks in moisture.

• Set the fish aside to marinate for 10-15 minutes.

2. Prepare the Sauce Base

• In a small bowl, combine the sauce ingredients (except the slurry): light soy sauce, rice vinegar, sugar, chicken broth/water, and sesame oil. Stir until the sugar dissolves. Set aside.

• In a separate tiny bowl, mix the 1 teaspoon of cornstarch with 1 tablespoon of water to create the thickening slurry.

3. Cook the Fish

• Heat a wok or large skillet over medium-high heat. Add 2 tablespoons of cooking oil.

• Once the oil is hot, gently add the marinated fish slices, ensuring they do not overlap too much.

• Sear the fish for 1 to 2 minutes per side until they turn opaque and are about 80% cooked. They should be just lightly golden on the edges.

• Remove the fish immediately and set it aside on a plate.

4. Stir-fry the Aromatics and Sauce

• Return the wok to the heat. If the wok is dry, add the remaining 1 tablespoon of cooking oil.

• Add the minced garlic and minced ginger to the hot oil. Stir-fry for about 30 seconds until very fragrant. Be careful not to burn the garlic.

• Pour the prepared sauce base (soy sauce, broth, etc.) into the wok. Bring the sauce to a gentle simmer.

5. Thicken and Finish

• Give the cornstarch slurry a quick stir (starch settles quickly), and then pour it slowly into the simmering sauce while stirring continuously. The sauce should thicken immediately to a light, glossy consistency.

• Gently return the cooked fish slices to the wok.

• Toss the fish gently for 30 seconds to 1 minute to coat them completely with the garlic sauce and finish cooking them through.

6. Serve

• Transfer the Garlic Sliced Fish immediately to a serving plate.

• Garnish with the sliced scallions and chili oil/flakes (if using).

• Serve hot with steamed white rice.