Chinese-style deep-fried pike perch fillet

This is one of the many unusual Chinese styles of preparation that you can do with fish.

Chinese-style deep-fried pike perch fillet

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




pike perch fillet






soy sauce



spring onions



peanut oil



rice oil

Preparation method

  • Dredge the fish in the flour and fry until golden brown on all sides.
  • Carefully remove the skin and grate some fresh ginger on top of the fillet.
  • Finely slice the spring onion and distribute evenly over the fillet.
  • Heat the rice oil until shimmering, and pour over the fish.
  • Combine the soy sauce with the peanut oil and drizzle over the fish.

Serving suggestions

  • As a component of a main dish, e.g. with components of fennel, legumes, garlic, ginger, or leek.
  • With stir-fried vegetables and noodles.

Previous page