Ginger and Scallion Pan-Fried Fish Fillet

5.0 from 17 reviews

Author: Anita Jacobson

Categories: Main Dish

Cuisines: Chinese

Ingredients: Seafood

Prep Time: 15 mins

Cook Time: 5 mins

Total Time: 20 mins

Serves: 4

Ingredients

• 500 gram (1 lb) white flesh fish fillet, cut into bite sizes (Note 1)
• 2 teaspoon cornstarch/tapioca starch
• 2 teaspoon Shaoxing wine
• 3 tablespoon oil
• 4 inch ginger, peeled and thinly sliced
• 4 scallion, cut into 2 inch lengths
• 1/2 teaspoon sesame oil
• Sauce
• 8 tablespoon water/chicken stock
• 1 tablespoon light soy sauce
• 1 tablespoon oyster sauce
• 2 teaspoon sugar
• 1 teaspoon cornstarch/tapioca starch
• 1/2 teaspoon ground white pepper

Instructions

1. Combine fish fillets with cornstarch and Shaoxing wine. Set aside
2. Prepare the sauce by mixing chicken stock/water, light soy sauce, oyster sauce, sugar, cornstarch/tapioca starch, and ground white pepper. Set aside.
3. Heat 2 tablespoon oil in a wok over medium-high heat. Sauté ginger and scallions until fragrant, about 2 minutes. Reserve some scallions for garnish.
4. Add fish fillets and sauté until cooked halfway, about 30 seconds. Pour in the sauce and continue cooking until fish is fully cooked, about 1 minute.
5. Turn off the heat. Toss in reserved scallions and sesame oil, mix well. Transfer to a serving plate and serve immediately.

Notes

• (1) You can use any fish fillet with firm white flesh such as swai/dory, sole, flounder, halibut, red snapper, tilapia, or grouper.