Turn this fish dish into a complete Asian-inspired meal with a side of sautéed bok choy with ginger and garlic and our favorite coconut rice. We’ll admit, we do love sauce, but we also love the simplicity of this dish. Each ingredient plays an important role and you can taste all of them. One thing to remember about this recipe is to make sure your oil is hot, otherwise the fish will turn out greasy. Apart from that, this salt and pepper fish is straightforward and easy-to-make, and it uses mostly pantry ingredients! Here’s everything you’ll need to make the salt and pepper fish:
Fish – we recommend thicker pieces of white fish, like center-cut cod or halibut. High-heat cooking oil – a high-heat cooking oil such as avocado, coconut, peanut, sesame, or sunflower oil is best for frying. While one cup of oil may sound like a lot, it ensures the fish gets a nice and crispy. As long as the oil is hot, most of it is not absorbed and you’ll actually be left with nearly ¾ of a cup after cooking. Green onions, garlic, and ginger – this simple yet aromatic blend of vegetables adds lots of flavor and color to this fish dish. Sugar – a granulated sugar or cane sugar will work best to add balance and a bit of sweetness to the sautéed vegetables. Rice vinegar – for adding a mellow sweet flavor and touch of acidity to the vegetables.
Corn starch – this key batter ingredients makes the fish nice and crispy. Rice vinegar Black pepper Sea salt Egg
Serve it with a simple side of rice (like our ginger rice shown in the picture below) for a healthy and complete dinner. It also pairs perfectly with any vegetable sides like quick garlic roasted carrots, sesame garlic miso mushrooms, or sautéed green beans with garlic.
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal!
