Pan-fried Flounder Fillet with Garlic and Soy Sauce蒜蓉豉油煎龍脷柳
Delicately pan-fried flounder fillets achieve a golden crisp exterior while remaining moist and flaky inside. Served with a fragrant garlic and soy sauce drizzle, this dish is simple yet incredibly satisfying and highlights the natural sweetness of the fish.
01Ingredients
- 400g flounder fillets
- 0.5tsp white pepper
- 1tsp cornstarch (for dredging)
- 3tbsp vegetable oil
- 3 cloves garlic
- 10g ginger
- 2 stalks spring onions
- 2tbsp soy sauce (for sauce)
- 1tsp sugar (for sauce)
- 3tbsp water (for sauce)
Nutrition (per serving)218kcal
- Protein24.5g
- Carbs3.2g
- Fat11.8g
Fiber 0.3 gSodium 587 mg
02Steps
- Pat the flounder fillets dry with paper towels. Season lightly with white pepper and then dredge lightly in cornstarch, shaking off any excess.
- Prepare the sauce: In a small bowl, combine soy sauce, sugar, and water. Set aside.
- Heat vegetable oil in a non-stick pan over medium-high heat. Carefully place the flounder fillets in the hot oil.
- Pan-fry for 3-4 minutes per side, until golden brown and cooked through. Remove the fish from the pan and set aside on a serving plate.
- In the same pan (drain excess oil if necessary), add minced garlic and shredded ginger. Sauté until fragrant, about 30 seconds.
- Pour in the prepared sauce mixture. Bring to a simmer until it slightly thickens. Remove from heat.
- Drizzle the garlic soy sauce over the pan-fried flounder fillets. Garnish with chopped spring onions. Serve immediately with hot steamed rice.
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