Spicy Twice Fried Fish

    30 minutes

    This is a favourite dinner choice. Fish is fried then refried in a sauce made from hoisin, sherry, soy and pepper.

    20 people made this

    Serves: 5 

    • 1 tablespoon hoisin sauce
    • 1 tablespoon tinned tomato sauce
    • 1 tablespoon dry sherry
    • 1 teaspoon ground black pepper
    • 2 tablespoons dark soy sauce
    • 1 teaspoon white sugar
    • 1 teaspoon salt
    • 700g firm whitefish fillets
    • 3 tablespoons vegetable oil
    • 1 tablespoon lard
    • 1 teaspoon cornflour
    • 4 tablespoons water

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. In a mixing bowl, mix together hoisin sauce, tomato sauce, sherry, pepper, soy sauce, sugar and salt. Set aside for 20 minutes.
    2. Rub fish filets with 1 tablespoon of oil. Heat a large frypan and add the remaining 2 tablespoons of oil. Fry fish for 2 minutes on both sides, drain on paper towels and set aside.
    3. Discard oil from frypan and add 1 tablespoon of lard. Melt over medium heat and add soy sauce mixture, stirring well. Dissolve the cornflour in the water and pour into the frypan, stirring constantly. Cook until thickened.
    4. Return fish to the frypan and cook again for 1 minute on each side.

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    Reviews in English (19)


    Absolutely delicious! My husband told me I could make it seven days a week! The only thing that I did different was use Splenda instead of sugar (because we eat low-carb,) used butter instead of lard, and added some minced garlic (because I love it!) I will definitely make this again.  -  08 Apr 2004  (Review from Allrecipes USA and Canada)


    Omit the salt and it's perfect! I also used ketchup instead of tomato sauce to avoid opening an entire can and it came out great. Very flavorful and perfect served over rice with a side of steamed asparagus.  -  09 Apr 2010  (Review from Allrecipes USA and Canada)


    This recipe was very easy and has a LOT of flavor to it! We used striped bass instead of cod, and recommend to use a not-too-expensive of a fish since the strong flavors of the hoisin sauce and soy sauce, really over-powered the fish flavor. We really enjoyed it. Thanks!  -  12 Sep 2004  (Review from Allrecipes USA and Canada)