Instructions

1. 1. If time allows, macerate (soak) julienned ginger in rice wine vinegar at least 2 hours and up to 24 hours.
2. 2. Remove ginger from vinegar, pat dry, and reserve. Combine vinegar and soy sauce and let fish flesh marinate in mixture, at room temperature, 30-40 minutes.
3. 3. While fish is marinating, in a large skillet, heat oil over medium high heat. Fry julienned ginger, stirring, until golden brown and crispy. Remove from pan and reserve.
4. 4. In same pan, place fish fillets, flesh side down, and fry until nicely browned, about 4 minutes; alternate the heat between medium and medium high heat so the fillets sizzle but don't burn.
5. 5. Turn fillets over and brush flesh side with garlic, and continue cooking 3 to 4 minutes or until flesh is white. Garnish with fried ginger and parsley, if using, and serve.