Shanghai Fried Yellow Croaker
Crispy whole fish with a savory-sweet glaze and vibrant ginger-scallion aromatics. A classic Shanghai street-style dish ready in 25 minutes with minimal ingredients.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 42g
Ingredients
- 2 fish yellow croaker, whole (about 1 lb each)
- 3 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 2 tablespoons, minced ginger, fresh
- 3 stalks, sliced thin scallions, green parts only
- 1 tablespoon sugar
Instructions
- 1
Pat each croaker completely dry inside and out using paper towels — this helps the skin crisp and prevents spattering.
- 2
Make three diagonal slits across each side of each fish, cutting through the skin and into the flesh about 1/4 inch deep, angling the knife 45 degrees forward.
- 3
Season the inside cavity and outside of both fish evenly with salt and pepper, rubbing gently into the slits.
- 4
Mince the ginger until pieces are smaller than a grain of rice — about pencil-tip dot size.
- 5
Slice the scallions crosswise into thin rings, keeping white and green parts separate.
- 6
Heat 3 tablespoons oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 7
Carefully lay both fish into the hot oil — you should hear an immediate steady sizzle. Do not move them for 5 minutes until the underside is golden.
- 8
Flip each fish gently using two spatulas or a spatula and tongs, supporting the body. Cook the other side undisturbed for 4 minutes until it turns the color of warm honey.
- 9
Reduce heat to medium and pour 3 tablespoons soy sauce and 1 tablespoon sugar over both fish, tilting the pan so the liquid pools underneath and around them.
- 10
Sprinkle the minced ginger and sliced white scallion parts evenly over both fish, then spoon the soy liquid over the top.
- 11
Cook undisturbed for 2 minutes, basting the top of each fish with the pan liquid once, until the glaze looks glossy and slightly reduced.
- 12
Slide both fish onto a serving plate, then scatter the green scallion slices over the top and drizzle any remaining pan liquid around them.
Tools you’ll need
- 12-inch skillet
- paper towels
- cutting board
- sharp knife
- two spatulas or spatula and tongs
- serving plate
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