Jiangsu-Style Scallion-Scented Fried Fish

Pat the fish fillets thoroughly dry with paper towels. Removing surface moisture helps the fish fry evenly and develop a crisp crust.

In a mixing bowl, combine the soy sauce, rice wine, sugar, ginger, garlic, salt, and black pepper. Stir until the sugar has fully dissolved.

Add the fish fillets to the marinade and gently turn to coat. Let marinate for about 20 minutes to absorb the seasoning.

Heat a wide skillet over medium-high heat and add enough vegetable oil to generously coat the bottom. Heat until the oil shimmers.

Lightly dust the marinated fish with cornstarch, shaking off any excess to form a thin, even coating.

Carefully lay the fish into the hot oil, working in batches if necessary. Fry for 3–4 minutes per side, until golden brown and crisp.

Transfer the fried fish to a paper towel–lined plate to drain excess oil.

Lower the heat to medium. In the same pan, add the sesame oil and scallions, stirring for about 1 minute until fragrant.

Return the fish to the pan and gently toss to coat with the scallion-sesame oil.

Serve immediately, garnished with fresh coriander for a fresh herbal finish.