Ginger Soy Fish Recipe
Ginger soy fish is one of my favorite ways to cook halibut—so simple and packed with flavor, and it only takes 20 minutes! I love pan-searing the fish until it’s crispy, then drizzling it with a savory ginger-soy sauce.
Foto: Rasa Malaysia
Ingredients
- 12 oz (350g) halibut fish fillet or other white fish (please see recipe notes)
- 1 tablespoon cornstarch
- 2 - inch (5cm) ginger (peel, slice, and cut into thin strips)
- 2 tablespoons cooking oil
- 1 tablespoon chopped scallions
- 2 tablespoons soy sauce
- 2 tablespoons water
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 3 dashes ground white pepper
Steps
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Cut the fish into thick, bite-sized pieces. Add cornstarch to the fish fillets and coat them evenly. Set aside.
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Peel and slice the ginger into thin strips.
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Mix all the ingredients for the Sauce in a small bowl. Stir well to combine and ensure the sugar melts.
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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.
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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.
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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.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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