Fry Fish with Soya Sauce

The fry fish is the same as the basic fry fish, and we added soya sauce gravy to go with it.  Most fish is ok for this cooking, but I particularly like threadfin (午鱼) for this.

Ingredients

1. Fish
2. Salt
3. cooking oil for pan frying
4. 3 table spoon light soya sauce
5. 1 table spoon sugar
6. ½ table spoon dark soya sauce (optional or reduce amount)
7. 1/3 cup water
8. 1 clove garlic

Method

1. If processing whole fish, de-scale the fish, and remove the gut and gills.  Lightly brush the gut wall with a brush to remove the blood clots.  If processing fillet, just rinse with water.  Drain dry.
2. Rub some salt on the fish surface, (and the gut wall if whole fish is used). 
3. Peel and cut the garlic into small pieces.
4. Mix the sugar, soya sauces and water in a bowl and set aside.
5. Pan fry the fish.  It is important the oil is very hot (with some light fumes coming out), and you put the fish down slowly.  This will ensure the fish surface contact the oil first and sufficiently to have the outer layer coated before it touches the pan.  This will prevent the fish from sticking on the pan. Leave it frying with low flame till fish is almost cook before flipping over. (see prevent fish from sticking to pan)
6. When the fish is cook and brown on both sides, remove the fish and place in a serving plate.
7. With the flame on, add in garlic, and when garlic is fragrant, pour in the mixed soya sauces.  Let it boil with high heat till bubbling furiously. High heat cooking of soya sauce brings out the fragrance of the sauce. Off flame and pour over fish.
8. Serve hot.