Pan-Fried Ribbon Fish Recipe

Ingredients:

• 4 ribbon fish fillets
• Salt and pepper to taste
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, minced
• 2 green onions, chopped
• 1 red chili, sliced (optional)
• Lemon wedges for serving
• Fresh cilantro for garnish

Instructions:

1. Prepare the Fish:

   • Rinse the ribbon fish fillets under cold water and pat dry with paper towels.
   • Season both sides of the fish with salt and pepper.

2. Marinate the Fish:

   • In a small bowl, mix the soy sauce, rice vinegar, and sesame oil.
   • Place the fish in a shallow dish and pour the marinade over the fillets. Let it marinate for at least 15-20 minutes.

3. Heat the Pan:

   • In a large skillet, heat the vegetable oil over medium-high heat until hot but not smoking.

4. Cook the Fish:

   • Add the fish fillets to the skillet, skin-side down. Cook for about 3-4 minutes on each side, or until the fish is golden brown and cooked through. Remove the fish from the skillet and set aside.

5. Sauté the Aromatics:

   • In the same skillet, add the minced garlic and ginger. Sauté for about 1-2 minutes until fragrant.
   • Add the chopped green onions and sliced red chili (if using). Stir-fry for another minute.

6. Combine and Serve:

   • Return the fish to the skillet and spoon the garlic and ginger mixture over the fillets. Cook for another 1-2 minutes to heat through.
   • Transfer the fish to a serving plate, garnish with fresh cilantro, and serve with lemon wedges.

Nutritional Facts (per serving):

• Calories: Approximately 300
• Protein: 25g
• Fat: 18g
• Carbohydrates: 5g
• Fiber: 1g
• Sugar: 1g

Additional Tips:

• Ensure the pan is hot before adding the fish to get a nice sear.
• Be gentle when flipping the fish to avoid breaking the fillets.
• Serve the fish with steamed rice and stir-fried vegetables for a complete meal.