Ginger Soy Fish Recipe
This Ginger Soy Fish recipe features tender halibut fillets coated in cornstarch and pan-fried to golden perfection in a fragrant ginger-infused oil. The fish is then simmered briefly in a savory soy sauce mixture, delivering a perfect balance of sweet, salty, and spicy flavors. A quick and easy dish ideal for a light yet flavorful meal served alongside steamed rice.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Low Fat
Ingredients
Fish
- 12 oz (350g) halibut fish fillet or other white fish (such as cod or tilapia)
- 1 tablespoon cornstarch
- 2 tablespoons cooking oil
- 1 tablespoon chopped scallions
Ginger
- 2-inch (5cm) fresh ginger, peeled, sliced, and cut into thin strips
Sauce
- 2 tablespoons soy sauce
- 2 tablespoons water
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 3 dashes ground white pepper
Instructions
- Prepare the fish: Cut the fish into thick, bite-sized pieces. Add cornstarch to the fish fillets and coat them evenly. Set aside to allow the coating to adhere properly.
- Prepare the ginger: Peel and slice the ginger into thin strips to ensure even cooking and aromatic flavor extraction.
- Make the sauce: In a small bowl, combine soy sauce, water, sugar, sesame oil, and ground white pepper. Stir well to dissolve the sugar completely, ensuring a balanced sauce.
- Infuse the oil with ginger: Heat a non-stick skillet or well-seasoned wok over medium-high heat with cooking oil. Once hot, add the ginger strips and stir-fry until they turn light brown, releasing their fragrance. Remove the ginger from the oil and set aside in a bowl to use as garnish.
- Pan-fry the fish: Using the ginger-infused oil remaining in the pan, add the fish pieces. Pan-fry each side gently until they turn light to golden brown. Use a spatula, tongs, or long cooking chopsticks to carefully turn the fish to avoid breaking the delicate fillets.
- Add the sauce: Pour the prepared sauce over the fish in the pan. Allow it to bubble briefly to let the fish absorb the flavors. Once bubbling, turn off the heat to prevent overcooking.
- Serve: Transfer the fish to serving plates, topping with the reserved ginger strips and chopped scallions. Serve immediately alongside steamed rice for a complete meal.
Notes
- Use a non-stick skillet or a well-seasoned wok to prevent sticking and ensure even cooking.
- To keep the fish fillets intact, handle gently when turning during pan-frying.
- Substitute halibut with other firm white fish like cod, tilapia, or snapper if desired.
- For a spicier variation, add a small amount of chili flakes or fresh chili slices when stir-frying the ginger.
- Serve immediately to enjoy the fish at its best texture and flavor.
Find it online: https://cookedbygrace.com/ginger-soy-fish-recipe/
