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Ginger and Scallion Pan-Fried Fish Fillet

Quick and easy 15-minutes pan-fried fish recipe with ginger and scallions. The sauce is equally simple using pantry ingredients such as soy sauce and oyster sauce.
Ingredients for ginger and scallion pan-fried fish fillet: fish fillet, cornstarch, Shaoxing, ginger, scallions, light soy sauce, oyster sauce, chicken stock, sugar, and white pepper.

Ingredients for ginger and scallion pan-fried fish fillet: fish fillet, cornstarch, Shaoxing, ginger, scallions, light soy sauce, oyster sauce, chicken stock, sugar, and white pepper.

Fish dishes are generally quick and easy to prepare. They are perfect when you are short on time but need a satisfying and healthy dish for your meal.

Take this delightfully simple ginger and scallion pan-fried fish fillet recipe, for example. The prep work usually takes around 10-15 minutes, while the cooking time should be under 5 minutes, meaning it should only take about 15-20 minutes from start to finish. That is pretty fast for such a delicious dish.

(1) Mix sauce ingredients. (2) Sauté ginger and scallions. (3) Add marinated fish fillets. (4) Pour in sauce and cook until fish is fully cooked.

(1) Mix sauce ingredients. (2) Sauté ginger and scallions. (3) Add marinated fish fillets. (4) Pour in sauce and cook until fish is fully cooked.

Ingredients for this fish dish

We will need fish fillet, cornstarch, Shaoxing wine, ginger, scallions, chicken stock/water, light soy sauce, oyster sauce, sugar, ground white pepper, and sesame oil.

Fish fillet

You can use any white fish with firm flesh. I am using swai/dory fillet in the photos, but I have prepared this dish with sole, flounder, halibut, red snapper, tilapia, and grouper. I usually choose the freshest available white fish when I do my shopping.

Transfer the finished ginger and scallion pan-fried fish fillet dish to a serving plate. Garnish with scallions.

Transfer the finished ginger and scallion pan-fried fish fillet dish to a serving plate. Garnish with scallions.

Step-by-step to cooking this fish dish

First, combine fish fillets with cornstarch and Shaoxing wine. Set aside.

Next, prepare the sauce by mixing chicken stock/water, light soy sauce, oyster sauce, sugar, cornstarch/tapioca starch, and ground white pepper. Set aside.

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.

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.

Turn off the heat. Toss in reserved scallions and sesame oil, mix well. Transfer to a serving plate and serve immediately.

You can use any firm white fish to cook this ginger and scallion pan-fried fish fillet.

You can use any firm white fish to cook this ginger and scallion pan-fried fish fillet.

Ginger and Scallion Pan-Fried Fish Fillet

5.0 from 9 reviews

Author: Anita Jacobson

Categories:

Cuisine:

Ingredients:

Prep Time: 15 mins

Cook Time: 5 mins

Total Time: 20 mins

Serves: 4

Print Recipe

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.
Indonesian Pantry
Indonesian Kitchen

Comments

  • Christina Christina says:

    Easy and delicious recipe!

  • Bruce Bruce says:

    great recipe,I use red cod fillets instead of sole.

    • Anita Anita says:

      Oo... that must have been really delicious. Sole is kinda cheap in comparison, hehe, but it works :)

  • D Teo D Teo says:

    So amazing and so easy to make. I serve this with a bed of rice (cooked with the chopped scallion stems) along with stir fried spinach and onion with garlic and corn (or red pepper for colour). It’s an easy crowd pleaser you can put together in 30 mins or less.

    • Anita Anita says:

      Your complete set of meal sounds super delicious Teo. I might borrow it for the next time I prepare this recipe.

  • cyndy cyndy says:

    Delicious flavors! I made this with black cod and it was terrific! Thanks for the inspiration. So easy too!

  • Julie Julie says:

    I make fish often and am always looking for new recipes. This sounds delish.

  • Lisa | Garlic & Zest Lisa | Garlic & Zest says:

    This sounds like such a simple recipe to make, but the flavors are so complex. Love the shaoxing wine too - for that little bit of acid. I'm getting hungry.

  • Patty at Spoonabilities Patty at Spoonabilities says:

    My whole family will go crazy for this recipe! It sounds amazing!

  • Michelle Michelle says:

    Quick, easy, and delicious! Just my kind of meal!

  • Michael Michael says:

    Very easy to make. I was surprised by the great taste even though there are so few ingredients!

  • MW MW says:

    Can you freeze this dish ?

    • Anita Anita says:

      Hi MW, I haven't tried, but I believe cornstarch based sauce usually become super thin once thawed since it looses its binding/thickening property once frozen. If you do decide to experiment, it is better to replace all the cornstarch with tapioca starch.

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