PREP TIME: 10 MINS | COOK TIME: 10 MINS | TOTAL TIME: 20 MINS | YIELD: 2 people
Whenever I feel like eating fish, this ginger soy, fish is my go-to. Pan-fried crispy fish in a tasty sauce. I enjoy this with steamed rice for an easy and quick meal. Do not forget to top the fish with ginger and scallion for extra flavor.
For this recipe, I use halibut fish fillet but you can use any white fish such as pollock, cod, snapper, sole, or flounder. Whitefish is a group of fish with white flesh. For easier cooking, make sure to use firm white fish.
INGREDIENTS
1 tbsp chopped scallions
1 2”(2 cm-5 cm) piece ginger
12 ounces (340 grams) halibut fish fillet or other white fish
1 tbsp corn starch
2 tbsp cooking oil
SAUCE:
1 tsp sesame oil
2 tbsp soy sauce
3 dashes of ground white pepper
1 tbsp sugar
2 tbsp water
HOW TO MAKE GINGER SOY FISH
Step 1: Into thick, bite-sized pieces, slice the fish. Over the fish fillets, sprinkle the cornstarch and gently coat the. Set aside.
Step 2: After peeling the ginger, slice and cut them into thin strips.
Step 3: In a small bowl, place the sauce ingredients (sesame oil, soy sauce, sugar, ground white pepper, and water). Mix well until the sugar has melted.
Step 4: Drizzle cooking oil in a hot non-stick skillet or well-seasoned wok over medium to high heat. Add the ginger to the hot skillet/wok and stir-fry until light brown. Transfer the ginger to a bowl and set it aside.
Step 5: In the same skillet/wok, add the fish and pan-fry on both sides until light to a golden brown. Using a tong or spatula, gently turn the fish, making sure not to break them.
Step 6: To the fish, add the sauce. Let the sauce bubble, then turn the heat off once it begins to bubble. On a serving platter, transfer the ginger soy, fish and top with the ginger strips and scallion.
Step 7: Serve right away with steamed rice. Enjoy!
NUTRITION FACTS:
Serving Size: 2 people, Amount Per Serving: Calories 348, Total Fat 18g, Saturated Fat 1g, Cholesterol 83mg, Sodium 1122mg, Carbohydrates 11g, Sugar 6g, Protein 33g
Ingredients
- 1 tbsp chopped scallions
- 1 2”(2 cm-5 cm) piece ginger
- 12 ounces (340 grams) halibut fish fillet or other white fish
- 1 tbsp corn starch
- 2 tbsp cooking oil
- SAUCE:
- 1 tsp sesame oil
- 2 tbsp soy sauce
- 3 dashes of ground white pepper
- 1 tbsp sugar
- 2 tbsp water
Instructions
Step 1: Into thick, bite-sized pieces, slice the fish. Over the fish fillets, sprinkle the cornstarch and gently coat the. Set aside.
Step 2: After peeling the ginger, slice and cut them into thin strips.
Step 3: In a small bowl, place the sauce ingredients (sesame oil, soy sauce, sugar, ground white pepper, and water). Mix well until the sugar has melted.
Step 4: Drizzle cooking oil in a hot non-stick skillet or well-seasoned wok over medium to high heat. Add the ginger to the hot skillet/wok and stir-fry until light brown. Transfer the ginger to a bowl and set it aside.
Step 5: In the same skillet/wok, add the fish and pan-fry on both sides until light to a golden brown. Using a tong or spatula, gently turn the fish, making sure not to break them.
Step 6: To the fish, add the sauce. Let the sauce bubble, then turn the heat off once it begins to bubble. On a serving platter, transfer the ginger soy, fish and top with the ginger strips and scallion.
Step 7: Serve right away with steamed rice. Enjoy!
