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.
🐟 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.
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