The Best Pan-Fried Fish with Ginger and Scallions Recipe

My grandmother’s cherished pan-fried fish with ginger and scallions always made weekend dinners feel special.

Secrets from her Hong Kong kitchen transformed simple ingredients into something magical.

She would carefully select fresh fish from local markets, selecting only the most vibrant catches.

Delicate white fillets kissed with aromatic ginger and bright green scallions create a symphony of flavors.

Crispy edges and tender center promise a meal that sparks conversation around the table.

Seafood lovers will appreciate how quickly this dish comes together.

Each bite tells a story of tradition and home cooking that connects generations.

Let you explore this simple yet elegant recipe that turns an ordinary meal into an extraordinary experience.

Crispy Fish With Ginger and Scallion Flavors

• Quickly Pan-Seared Delight: Enjoy a restaurant-quality fish dish that comes together in less than 15 minutes, perfect for busy weeknight dinners.
• Versatile Seafood Magic: Adaptable recipe works with multiple white fish types like cod, tilapia, or halibut, making it a flexible meal option for different preferences.
• Restaurant-Style Home Cooking: Professional technique creates a crispy exterior and tender fish interior, delivering gourmet flavors without complicated steps or expensive equipment.
• Flavor-Packed Simplicity: Combines classic Asian ingredients like ginger, scallions, and soy sauce to elevate a basic fish preparation with bold, vibrant tastes that dance on your palate.

Pan-Fried Fish with Ginger and Scallions Ingredients

• Fish Fillets: Delicate protein that serves as the main star of the dish, best when fresh and firm.
• Salt, Pepper: Essential seasonings to enhance the natural fish flavor, choose high-quality sea salt and freshly ground black pepper.

• Cornstarch, Flour: Light dusting helps create a crispy golden exterior and prevents fish from sticking, use all-purpose flour or cornstarch.

• Vegetable Oil: Neutral oil for pan-frying, ensures even cooking and golden surface.
• Sesame Oil: Adds rich, nutty aroma as a finishing touch, use toasted sesame oil for deeper flavor.

• Ginger, Scallions: Fresh ingredients that provide vibrant, sharp flavor and aromatic complexity, choose young ginger and bright green scallions.

• Soy Sauce, Rice Vinegar, Sugar, Chicken Broth: Balanced sauce ingredients creating sweet, tangy, and savory profile, use low-sodium soy sauce for better control.

Crispy Pan-Fried Fish with Ginger & Scallions

Step 1: Prepare the Fish

Grab your fish fillets and gently pat them dry using paper towels.

Season both sides with a sprinkle of salt and pepper.

Dust the fish with a light coating of cornstarch or flour, making sure to shake off any extra powder.

Step 2: Sizzle the Fish

Warm a large skillet over medium-high heat and pour in vegetable oil.

Carefully place the fish fillets into the hot pan.

Cook each side for 3-4 minutes until they turn a beautiful golden brown and are fully cooked through.

Transfer the fish to a serving plate and keep it warm.

Step 3: Awaken the Aromatics

Using the same skillet, add another splash of oil.

Toss in the freshly chopped ginger and let it dance in the pan for about a minute, releasing its fragrant essence.

Step 4: Add Fresh Greens

Sprinkle the chopped scallions into the skillet and give them a quick 30-second sauté.

Step 5: Create the Magical Sauce

• Soy sauce
• Rice vinegar
• Sugar
• Chicken broth

Pour this flavorful mixture into the skillet and let it simmer for 1-2 minutes, creating a delightful sauce.

Step 6: Final Flavor Boost

Drizzle in some sesame oil and give everything a gentle stir to combine all the flavors.

Step 7: Serve and Enjoy

Generously spoon the ginger-scallion sauce over the fish fillets.

Serve immediately while hot and enjoy the delicious blend of flavors.

Fish Frying Tips for Crispy Skin & Ginger-Soy Perfection

• Choose firm white fish like cod, halibut, or sea bass that holds together well during pan-frying and absorbs flavors beautifully.
• Ensure your skillet is properly heated and use enough oil to create a non-stick surface, helping the fish develop a crispy golden-brown exterior without breaking apart.
• Pat fish completely dry before coating with cornstarch to achieve an extra-crispy texture that locks in moisture and creates a delicate, light crust.
• Adjust sauce ingredients to taste, adding more rice vinegar for tanginess or sugar for sweetness, creating a personalized flavor profile that complements the fish.
• Use medium-high heat to sear fish quickly, preventing overcooking while developing a beautiful golden color and maintaining tender, flaky meat.

Store Pan-Fried Fish with Ginger & Scallions

• Store leftover fish in an airtight container in the refrigerator for up to 2 days. Cover the fish with the remaining sauce to keep it moist and flavorful.
• Warm gently in a skillet over low heat to prevent drying out. Add a splash of chicken broth to maintain moisture and restore the sauce's original texture.
• Skip microwaving, as it can make the fish tough and rubbery. The delicate fish will lose its tender texture and crispy coating.
• Enjoy the pan-fried fish immediately after cooking for the best taste and texture. Leftovers won't be as crisp as the original dish.

Sauces for Pan-Fried Fish with Ginger and Scallions

• Pair with Crisp White Wine: Select a light, acidic white wine like Pinot Grigio or Sauvignon Blanc to complement the delicate fish and cut through the rich ginger-scallion sauce.
• Create Steamed Rice Companion: Prepare jasmine or basmati rice as the perfect side dish to soak up the flavorful sauce and balance the pan-fried fish's texture.
• Enhance with Pickled Vegetables: Add a side of quick-pickled cucumber or daikon radish to provide a tangy, refreshing contrast to the savory fish and add brightness to the meal.
• Recommend Green Tea Pairing: Brew a hot green tea to cleanse the palate and enhance the subtle ginger and scallion flavors, creating a harmonious dining experience.

Pan-Fried Fish with Ginger Sauce Upgrades

• Gluten-Free Version: Replace cornstarch or flour with gluten-free cornstarch or rice flour to make the recipe suitable for those with gluten sensitivities.
• Low-Sodium Alternative: Use low-sodium soy sauce and substitute chicken broth with water or unsalted vegetable broth to reduce salt content for heart-healthy diets.
• Vegetarian Adaptation: Swap fish with firm tofu or tempeh, pressing and drying the protein before following the same cooking method for a plant-based protein option.
• Dairy-Free Option: The original recipe is naturally dairy-free, making it perfect for individuals avoiding dairy products or with lactose intolerance.

FAQs

• How do I choose the right fish for this recipe?

Look for firm white fish like cod, halibut, or sea bass. These types hold up well during pan-frying and absorb the ginger-scallion sauce beautifully without falling apart.

• Can I use other seasonings instead of salt and pepper?

Absolutely! Try adding garlic powder, Chinese five-spice, or white pepper for extra flavor. Just keep the seasoning light to let the ginger and scallion sauce shine.

• Why coat the fish in cornstarch or flour?

The light coating helps create a crispy golden exterior and prevents the fish from sticking to the pan. It also helps seal in moisture, keeping the fish tender and juicy.

• Is this dish suitable for people who don't like strong fish flavors?

Yes! The ginger-scallion sauce masks any strong fishy taste and adds a delicate, aromatic flavor that makes the dish more appealing to those who typically avoid seafood.

Pan-Fried Fish With Ginger And Scallions Recipe

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4.7 from 35 reviews

• Total Time: 25 minutes
• Yield: 4 1x

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Description

Savory pan-fried fish with ginger and scallions brings coastal Chinese cuisine to your kitchen with minimal effort. Delicate fillets sing with aromatic herbs, offering a simple yet elegant seafood experience you’ll crave again and again.

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Ingredients

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Main Ingredients:

• 4 white fish fillets (such as cod, snapper, or tilapia)
• 2-inch piece of ginger, julienned
• 3 scallions, cut into 2-inch lengths, then julienned

Seasoning and Coating:

• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons cornstarch or all-purpose flour
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1/4 cup chicken broth or water

Cooking Ingredients:

• 3 tablespoons vegetable oil
• 1 teaspoon sesame oil

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Instructions

1. Thoroughly dry fish fillets using paper towels, ensuring surface moisture is completely removed. Season generously with salt and pepper on both sides.
2. Create a delicate protective coating by lightly dusting fish with cornstarch, gently shaking off any excess powder to prevent clumping.
3. Warm vegetable oil in a spacious skillet over medium-high heat until oil shimmers and appears glossy, indicating optimal cooking temperature.
4. Carefully place seasoned fish into hot skillet, allowing each side to develop a golden-brown crust. Cook approximately 3-4 minutes per side until fish becomes opaque and flakes easily with a fork.
5. Remove fish from skillet and transfer to a warm serving plate, maintaining its temperature and crisp exterior.
6. Without cleaning the skillet, add remaining oil and introduce fresh ginger. Sauté briefly until aromatic, releasing its warm, spicy essence.
7. Incorporate chopped scallions into the skillet, stirring quickly to preserve their vibrant green color and fresh flavor.
8. Whisk together soy sauce, rice vinegar, sugar, and chicken broth in a separate bowl, creating a harmonious liquid seasoning.
9. Pour sauce mixture into skillet, allowing ingredients to merge and reduce slightly, developing a rich, glossy consistency.
10. Finish sauce with a drizzle of sesame oil, stirring to integrate its nutty undertones throughout the liquid.
11. Generously spoon ginger-scallion sauce over prepared fish fillets, ensuring even distribution of flavors.
12. Serve immediately to preserve the fish’s crisp texture and sauce’s optimal temperature.

Notes

• Pat fish thoroughly to remove excess moisture, ensuring a crispy golden exterior when pan-frying.
• Use a neutral cornstarch or flour coating to create a light, delicate crust that enhances the fish’s natural flavor.
• Choose fresh, firm white fish like cod, halibut, or sea bass for the best texture and taste in this recipe.
• Adjust sauce sweetness by reducing or increasing sugar to match personal preference or dietary needs.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dinner, Lunch
• Method: Frying
• Cuisine: Chinese

Nutrition

• Serving Size: 4
• Calories: 320
• Sugar: 1 g
• Sodium: 550 mg
• Fat: 20 g
• Saturated Fat: 2 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 16 g
• Fiber: 1 g
• Protein: 24 g
• Cholesterol: 60 mg