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Salt and Pepper Fish Fillets
Daniel

Salt and Pepper Fish Fillets

This recipe uses tilapia fillets, which are boneless and perfect for those who find fish bones troublesome. This salt and pepper fish fillet recipe skips deep-frying and instead uses a shallow pan-frying method with less oil.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 1 people
Course: Main Course
Cuisine: Chinese
Ingredients Notes

Ingredients
  

  • 4 pieces Tilapia fillets (cut into small pieces)
  • Appropriate amount Cornstarch or sweet potato starch
  • 1 bowl Chopped green onions
  • Appropriate amount Garlic
  • Appropriate amount Salt
  • Appropriate amount White pepper powder
  • 1 Egg
  • 1 tablespoon Soy sauce
  • 1 tablespoon Sugar
  • Appropriate amount Black pepper

Notes

  • Combine the snapper fillets with all the "marinade" ingredients and let them marinate for 20-30 minutes.
  • Coat the marinated fish fillets evenly with cornstarch and let them sit to allow the starch to absorb moisture.
  • Heat some oil in a pan. Once the oil is hot, add the fish fillets and pan-fry them until both sides are golden brown. Remove from the pan and set aside.
  • In the same pan (without adding more oil; if there's a lot of oil left, pour some out, only using the remaining oil), sauté the garlic and chopped green onions until fragrant.
  • Add the pan-fried fish fillets, sprinkle with a suitable amount of salt and white pepper, mix well, and then remove from the pan and serve.