Pan fried fish in sweet soy

(serves 2-4)

This recipe is from grandma in HK, she used to make it when we visited as kids. It's very simple but the sauce is super more-ish. Getting the fish cooked just tender is a new challenge for me as I don't have much experience with cooking fish, though i do love eating it! Knowing it's a preferred source of protein from a health point of view has meant that we are now trying to have fish once a week. So hopefully i'll be able to perfect it soon! 

Prep time: 5 min + 15min resting time
Cooking time: 8-10 min

Ingredients
700g small snapper (or other white flesh fish)
salt
5 tsp sugar
4 T soy sauce
4 T hot water
2 T oil
1 tsp cornflour
2 T oil
10g ginger, cut into thin slices

Method
1. Scale and wash the fish.
2. Pat dry and rub with salt. Let it rest for 10-15 minutes.
3. Meanwhile, prepare the sauce by combining the sugar, soy sauce and hot water to melt the sugar.
4. Pat the fish dry again, sprinkle with cornflour on both sides to absorb the moisture on the fish.
NB. The corn flour helps to prevent the skin from sticking to the pan.
5. Heat a pan on medium-high heat. Add 2 T oil and wait 30sec for it to heat up. Add the ginger and stir for 30 sec, then add the fish and sear on both sides for approximately 1 min.

Pan-fried with corn-flour to absorb the moisture, then turning after searing for 1min

6. Add the sauce and cover for 3-4 minutes, depending on the thickness of the fish. Flip it over and cook for another 1 minute. 
NB. The fish is cooked when the flesh is white and comes off the bone.
7. Remove from the pan and serve with rice and vegetables.