Pan-Fried Fish with Ginger and Scallions Recipe
A flavorful and quick recipe for pan-fried white fish fillets enhanced with a fragrant ginger and scallion sauce. This dish combines a crispy golden crust with a savory sauce made from soy, rice vinegar, and sesame oil, perfect for a weeknight dinner or casual gathering.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Ingredients
Scale
Fish and Coating
- 4 white fish fillets (such as cod, snapper, or tilapia)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons cornstarch or all-purpose flour (for coating)
Sauce
- 3 tablespoons vegetable oil (divided)
- 2-inch piece of ginger, julienned
- 3 scallions, cut into 2-inch lengths, then julienned
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/4 cup chicken broth or water
- 1 teaspoon sesame oil
Instructions
- Prepare the Fish: Pat the fish fillets dry with paper towels and season both sides evenly with salt and black pepper. Lightly coat the fillets with cornstarch or flour, shaking off any excess to ensure a thin, even coating.
- Cook the Fish: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the coated fish fillets carefully and cook for 3 to 4 minutes on each side until the fillets develop a golden brown crust and are cooked through. Remove the fish from the skillet and place them on a plate to keep warm.
- Sauté Ginger: In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the julienned ginger and sauté for about 1 minute until the ginger becomes fragrant, releasing its aroma and flavor.
- Add Scallions: Stir in the scallions and cook them with the ginger for 30 seconds, allowing the scallions to soften slightly while retaining their fresh taste.
- Make the Sauce: In a small bowl, combine soy sauce, rice vinegar, sugar, and chicken broth or water. Pour this mixture into the skillet with the ginger and scallions and allow it to simmer gently for 1 to 2 minutes, letting the flavors meld and the sauce slightly reduce.
- Finish the Sauce: Remove the skillet from heat and drizzle in the sesame oil. Stir well to incorporate the aromatic sesame flavor into the sauce.
- Serve: Spoon the fragrant ginger-scallion sauce generously over the cooked fish fillets and serve immediately for the best texture and flavor.
Notes
- Use a non-stick skillet or well-seasoned pan to prevent the fish from sticking while frying.
- If you prefer a gluten-free option, use cornstarch instead of flour as the coating.
- For a vegetarian version, substitute the fish with firm tofu and use vegetable broth instead of chicken broth.
- Adjust the soy sauce amount for lower sodium content or use a low-sodium soy sauce alternative.
- Serve with steamed rice or stir-fried vegetables for a complete meal.
Keywords: Pan-fried fish, ginger scallion sauce, Asian fish recipe, quick fish dinner, crispy fish fillets