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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.
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.
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.
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.
Ginger and Scallion Pan-Fried Fish Fillet
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
- Combine fish fillets with cornstarch and Shaoxing wine. Set aside
- 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.
Notes
- (1) You can use any fish fillet with firm white flesh such as swai/dory, sole, flounder, halibut, red snapper, tilapia, or grouper.
Comments
Easy and delicious recipe!
great recipe,I use red cod fillets instead of sole.
Oo... that must have been really delicious. Sole is kinda cheap in comparison, hehe, but it works :)
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.
Your complete set of meal sounds super delicious Teo. I might borrow it for the next time I prepare this recipe.
Delicious flavors! I made this with black cod and it was terrific! Thanks for the inspiration. So easy too!
I make fish often and am always looking for new recipes. This sounds delish.
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.
My whole family will go crazy for this recipe! It sounds amazing!
Quick, easy, and delicious! Just my kind of meal!
Very easy to make. I was surprised by the great taste even though there are so few ingredients!
Can you freeze this dish ?
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.
Wow that's bursting with flavors!!! Love this recipe
15 minutes from pan to table? That's my kind of recipe. I love how it's so versatile and can be used with lots of different types of fish.
A total flavorful Meal. Fish is my all time favorite. This dish looks so yummy.
This looks so good!! I never thought to make fish this way, but I'm gonna try this out this weekend.
Oh yum! Looks so delicious and flavorful! Will definitely make it this weekend
This was great! I added soft tofu and peas to it for a Canton spin on the dish.
I made this and added mushrooms and onions. My husband couldn’t get enough, and said it’s one of the best dishes I’ve ever cooked! I will add more veggies next time!
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