Ginger Scallion Fish
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
2 servings
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Calories
269 kcal
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Course
Main Course
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Cuisine
Chinese
Ginger Scallion Fish
Description
The recipe centers on Basa fish pieces marinated briefly with cornstarch and Shaoxing wine, then stir-fried with hot oil and sliced ginger to infuse fragrant flavor. A sauce combining soy, oyster sauce, sugar, and sesame oil is added to the wok to create a light, glossy coating while cooking the fish through. The addition of scallions at the end delivers fresh, sharp notes.
This fish dish works well served immediately over rice or alongside steamed vegetables, making it a straightforward option for a quick homestyle meal. The ginger and scallion contribute a warm, herbal character without overwhelming the fish’s delicate texture.
Use fresh ginger and scallions for optimal flavor, and keep the wok hot to quickly cook the fish without breaking it apart. If the sauce thickens too much, add water to maintain a smooth consistency.
Ingredients
- 10 oz. Basa fillet cut into pieces
- 1 1/2 tablespoons neutral cooking oil generic cooking oil
- 2- inch ginger skin peeled and cut into thin slices
- 2 scallion cut into 2-inch lengths (5 cm, stalks
Marinade:
- 1 teaspoon cornstarch
- 1 teaspoon Shaoxing wine
Sauce:
- 1/2 tablespoon soy sauce
- 1/2 tablespoon oyster sauce
- 1/2 teaspoon cornstarch
- 1 teaspoon sugar
- 1/4 teaspoon sesame oil
- 3-4 tablespoons water
- salt to taste
- 3 white pepper powder dashes
Instructions
- Marinate the fish for about 10 minutes. Mix the sauce ingredients in a small bowl and set aside.
- Heat up the wok with cooking oil. Add ginger slices to the wok when the oil is very hot. Stir-fry the ginger until aromatic, then add the fish fillet. Stir-fry the fish until it is half cooked.
- Add the sauce and continue to stir-fry until the fish is cooked through. If the sauce dries out, add a little water. Add the chopped scallions and stir briefly. Dish out and serve hot.
Notes
- Use fresh ginger and scallions to maximize fragrance and flavor.
- Choose firm fish fillets like Basa or cod to prevent falling apart during stir-frying.
- Preheat the wok properly to sear the fish quickly and maintain texture.
- If the sauce dries out while cooking, add a little water to keep it saucy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 269kcal | 13% |
| Carbohydrates | 7g | 2% |
| Protein | 30g | 60% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 71mg | 24% |
| Sodium | 452mg | 19% |
| Potassium | 504mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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