Honey Garlic Fish Recipe – Easy Asian-Style Fried Fish

Last Updated on 2 months by Neha Deshmukh

Honey Garlic Fish Recipe – Easy Asian-Style Fried Fish

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, easy weeknight meal that the whole family will love. This Honey Garlic Fish is it. Seriously, it’s become a regular in my kitchen – quick to make, packed with flavour, and always a hit. I first stumbled upon a similar recipe years ago and have been tweaking it ever since to get it just right. Get ready for crispy, flaky fish coated in a sweet and savoury sauce!

Why You’ll Love This Recipe

This Honey Garlic Fish is a winner for so many reasons. It’s ready in under an hour, even with prep time. The sauce is a beautiful balance of sweet, savoury, and tangy – seriously addictive! Plus, it’s a fantastic way to get some fish into your diet, even if you’re not a huge seafood fan. It’s a guaranteed crowd-pleaser, and honestly, it feels a little bit fancy without being fussy.

Ingredients

Here’s what you’ll need to make this Honey Garlic Fish:

• 1 egg
• ½ teaspoon ground pepper powder
• ½ teaspoon salt
• ½ teaspoon soy sauce
• ¼ cup corn starch
• 300 grams white fish fillet (cod, basa, or tilapia work well)
• 1 tablespoon corn starch
• ¼ cup water
• 1 teaspoon honey
• 1 teaspoon soy sauce
• 1 teaspoon rice vinegar
• 2 tablespoons water
• 1 tablespoon peanut oil
• 2 tablespoons minced garlic
• ¼ cup chopped onions
• ¼ cup sliced red peppers
• ¼ cup spring onion (for garnish)

Ingredient Notes

Let’s talk ingredients for a sec! A few little things make a big difference here.

• Peanut Oil: Don’t skip the peanut oil for stir-frying the veggies! It adds a lovely nutty flavour that really complements the sauce. If you have a peanut allergy, vegetable oil is a fine substitute.
• Cornstarch is Key: The cornstarch is essential for that super crispy fish coating and for thickening the sauce. Trust me on this one!
• Honey & Vinegar Balance: The combination of honey and rice vinegar in the sauce is what makes it so special. The honey provides sweetness, while the rice vinegar adds a lovely tang that cuts through the richness. Don’t be tempted to skip either!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the batter: In a bowl, whisk together the egg, ½ teaspoon salt, ½ teaspoon pepper powder, and ½ teaspoon soy sauce. Mix in ¼ cup corn starch until you have a smooth batter.
2. Marinate the fish: Coat your 300 grams of white fish fillets in the batter, making sure they’re nicely covered. Let them marinate for about 15-20 minutes. This helps the coating stick and adds flavour.
3. Fry the fish: Heat some oil in a pan over medium-high heat. Fry the battered fish for about 2 minutes per side, until golden brown and cooked through. Place the fried fish on paper towels to drain any excess oil.
4. Make the corn starch slurry: In a small bowl, combine 1 tablespoon corn starch with ¼ cup water. Stir well and set aside – this is your thickening agent for the sauce.
5. Stir-fry the vegetables: Heat 1 tablespoon peanut oil in a skillet or wok. Add the minced garlic and sauté until fragrant (about 30 seconds). Then, add the chopped onions and sliced red peppers and stir-fry for about a minute, until they start to soften.
6. Prepare the sauce: In a small bowl, whisk together 1 teaspoon honey, 1 teaspoon soy sauce, 1 teaspoon rice vinegar, and 2 tablespoons water. Pour this mixture into the skillet with the vegetables and simmer for about a minute.
7. Thicken the sauce: Add the corn starch slurry to the skillet and stir continuously until the sauce thickens to your desired consistency.
8. Combine and serve: Toss the fried fish and chopped spring onion into the sauce, making sure everything is nicely coated. Serve immediately with rice or noodles.

Expert Tips

• Don’t overcrowd the pan when frying the fish. Fry in batches if necessary to ensure even cooking and maximum crispiness.
• For extra flavour, you can marinate the fish for longer – even up to 30 minutes.
• Keep a close eye on the sauce while it’s simmering. It can thicken quickly!

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Swap the fish for firm or extra-firm tofu, pressed to remove excess water. Coat the tofu in the batter and fry as directed. My friend, Priya, swears by this version!
• Gluten-Free Adaptation: Use tamari instead of soy sauce to make this recipe gluten-free.
• Spice Level: Add a pinch of chili flakes to the sauce for a little extra heat. My husband loves it with a good kick!
• Quick Weeknight Version: Use pre-cut vegetables to save time.

Serving Suggestions

This Honey Garlic Fish is fantastic served with:

• Steamed rice (jasmine or basmati are great choices)
• Noodles (lo mein or chow mein style)
• A side of stir-fried vegetables (broccoli, snap peas, or bok choy)
• A fresh salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave. The fish won’t be as crispy as when it’s freshly made, but it will still be delicious!

FAQs

1. What type of fish works best for this recipe?

Cod, basa, or tilapia are all excellent choices. You want a white fish that’s relatively firm and flakes easily.

2. Can I prepare the sauce ahead of time?

Yes, you can! The sauce can be made up to a day in advance and stored in the refrigerator. Just give it a good stir before using.

3. How can I make the fish extra crispy?

Make sure the oil is hot enough before adding the fish, and don’t overcrowd the pan. Also, the cornstarch in the batter is key!

4. Is cornstarch essential for this recipe, or can I use another thickener?

Cornstarch is ideal for achieving the right texture, but you could try arrowroot powder as a substitute.

5. What side dishes complement the honey garlic flavor profile?

Steamed rice, noodles, and stir-fried vegetables are all great options. Something light and fresh, like a cucumber salad, also works well.