Ginger Soy Fish Recipe
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
2 people
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Calories
348 kcal
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Course
Main Course
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Cuisine
Chinese
Ginger Soy Fish Recipe
Description
This recipe calls for firm white fish like halibut, pollock, cod, snapper, sole, or flounder, ensuring fillets hold together during cooking. Coating the fish pieces evenly with cornstarch produces a light crust when pan-fried in ginger-flavored oil, which begins by stir-frying thin ginger strips until lightly browned to infuse the oil. The fish is cooked gently to maintain tenderness and avoid breaking.
The sauce blends soy sauce, water, sugar, sesame oil, and white pepper to give a balanced combination of umami, sweetness, and mild heat. The sauce is poured over the fish near the end and heated just until bubbling to coat the fillets without overcooking. Topping the plated fish with the cooked ginger strips and fresh scallions adds texture and fresh bite.
This dish pairs well with steamed rice to soak up the sauce and works well as a light main course. The gentle cooking technique and simple flavors highlight the fish's quality and the aromatic ginger-soy profile.
Ingredients
- 12 oz (350g) halibut fillet or other white fish (please see recipe notes
- 1 tablespoon cornstarch
- 2- inch (5cm) ginger
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 tablespoon scallions chopped
Sauce:
- 2 tablespoons soy sauce
- 2 tablespoons water
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 3 dashes ground white pepper
Instructions
- Cut the fish into thick, bite-sized pieces. Add cornstarch to the fish fillets and coat them evenly. Set aside.
- Peel the ginger, slice it, and cut it into thin strips.
- Mix all the ingredients for the sauce in a small bowl. Stir well to combine and ensure the sugar melts.
- Heat a non-stick skillet or well-seasoned wok with cooking oil over medium to high heat. Once the oil is fully heated, add the ginger and stir-fry until it turns light brown. Remove the ginger from the oil and set aside in a bowl.
- Using the ginger-infused oil, pan-fry the fish until both sides turn light to golden brown. Be sure to turn the fish gently with a spatula, tongs, or preferably a pair of long cooking chopsticks. Fish fillets are delicate, so handle them carefully to avoid breaking them while pan-frying.
- Add the sauce to the fish. Once the sauce starts to bubble, turn off the heat and dish out the fish. Top with the ginger strips and scallions. Serve immediately with steamed rice.
Notes
- Use firm white fish like halibut, pollock, cod, snapper, sole, or flounder for easier handling and better texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Serving | 2people | |
| Calories | 348kcal | 17% |
| Carbohydrates | 11g | 4% |
| Protein | 33g | 66% |
| Fat | 18g | 28% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 83mg | 28% |
| Sodium | 1122mg | 47% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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