Pan-fried Fish with a Garnish of Fresh Asian Herbs

Fish with Fresh Asian Herbs

Fish with Fresh Asian Herbs

One should never attempt to write before breakfast. It could result in a loud complaining tummy and a streaming flow of saliva. Not a pretty sight. But in the spirit of food blogging I shall bravely march on. Or in this case, write on.

Speaking of marching, I can’t wait for December. December will mean re-experiencing winter. But I’ve never, never been happier to be chilled to the bone. Because come December I’ll be going to Paris – the City of

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Love. The home to the world’s most magnificent architecture. A food paradise. Where beautiful women lives with their little white poodles. Where Chanel started.

I smell bons bons, eclairs, macaroons. Ahhh Paris ~ Paris. I’m scouring through travel books for food places while in Paris. So, if you know a good place or two, please let me know. PLEASE, PLEASE, share your favourite french food haunts!

For now, the recipe:

Pan-fried Fish with Fresh Asian Herbs

  • 300g – 400g of fresh white fish (such as flathead)
  • 2 tbsp of corn flour
  • season with some salt and pepper
  • 4 tbsp of vegetable oil


  • 2 tbsp fresh ginger, sliced into thin strips
  • 2 cloves fresh garlic, sliced into thin strips
  • 5 stalks of fresh spring onions, sliced into strips
  • 3 chilis, seeds removed, sliced into strips



  1. Add some oil to a frying pan or wok.
  2. Dust the fish with corn flour, salt and pepper.
  3. Fry the garlic till golden colour and set aside to some
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    absorbent paper.

  4. Fry the ginger, similarly to the garlic, and then move to absorbent paper to remove the excess oil.
  5. Add the fish to the pan, fry for about 4 minutes on each side or until golden.
  6. Remove the fish to some absorbent paper and cover loosely with foil (to keep the heat).
  7. Reserve a tbsp of oil in the wok. Add the sauces and cook over low heat for 2 minutes (to evaporate the alcohol) and pour over fish. Garnish with herbs and serve immediately with steam rice.


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