Ginger and Scallion Pan-Fried Fish Fillet

5.0 from 14 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 5 mins

Total Time: 20 mins

Serves: 4


  • 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


  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.


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

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