These spicy garlic fish slices move fast from start to finish. The fish gets a brief 15-second blanch, just long enough for the surface to turn opaque and the slices to curl. It then goes into a wok of sizzling garlic and fresh red chili for a short final toss with soy sauce and oyster sauce.
This is not a long braise or a heavily thickened restaurant sauce. Most of the flavor comes from fresh garlic, chili and the oil that carries their aroma across the fish. Have everything beside the stove before you begin; once the garlic hits the wok, there is little time to search for a bottle of soy sauce.
Ingredients
- 1 pound firm, white-fleshed fish, cut into thick slices
- 5–6 garlic cloves, finely minced
- 2–4 small fresh red chilies, finely chopped
- 2 tablespoons neutral cooking oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon MSG, optional
- 1/2 teaspoon chicken bouillon powder, optional
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 2 scallions, chopped
Why Blanch the Fish First?
The short blanch firms the outside of the fish before it meets the wok. In the video, the slices turn white and curl almost immediately. They are removed after 15 seconds, then finish cooking during the final stir-fry. This two-stage method makes the delicate slices easier to toss without repeatedly scraping them across a hot pan.
Do not treat the blanch as the complete cooking step. Thickness varies, so the fish still needs to cook through in the wok. The useful visual cue is opaque flesh that separates easily, not a rigid timer used without looking at the food.
How to Make Spicy Garlic Fish Slices
1. Briefly blanch the fish
Bring a wide pan of water to a full boil. Add the fish slices and gently separate any pieces that stick together. After about 15 seconds, once the surfaces look opaque and the slices begin to curl, lift them out and let them drain.
2. Build the garlic-chili aroma
Heat the oil in a wok over medium heat. Add the minced garlic and fresh chili. Stir continuously as the oil bubbles around the small pieces. Once the garlic smells fragrant and the oil takes on a warm orange-red tint, move on. Keep the heat under control—dark garlic will make the whole dish bitter.
3. Return the fish and season
Add the drained fish to the wok. Sprinkle in the salt, MSG and chicken bouillon if using, followed by the light soy sauce and oyster sauce. Use a broad spatula to lift and turn the fish rather than chopping through it. Toss only until the sauce is evenly distributed and the fish is cooked through.
4. Finish with scallions
Scatter the chopped scallions over the fish and give the wok one last gentle turn. Take it off the heat while the scallions are still bright green.
The Two Moments That Matter Most
First, do not leave the fish sitting in boiling water. The video uses a very short blanch, and the fish returns to the wok later. Second, watch the garlic instead of the clock. You want active bubbling and a strong cooked-garlic aroma, but no brown, brittle bits.
Fresh chili gives this dish a clean, immediate heat. For a milder version, use fewer chilies or remove some of the seeds and pale inner ribs. For more heat, increase the fresh chili rather than adding an unrelated spice blend that changes the character of the sauce.
How to Serve It
Serve the fish immediately with steamed rice and a simple green vegetable. The sauce is light rather than soupy, so a shallow serving bowl works well. Spoon the garlic, chili and pan juices over the top instead of leaving them behind in the wok.
