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.
Ingredients
Scale
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
Instructions
- Thoroughly dry fish fillets using paper towels, ensuring surface moisture is completely removed. Season generously with salt and pepper on both sides.
- Create a delicate protective coating by lightly dusting fish with cornstarch, gently shaking off any excess powder to prevent clumping.
- Warm vegetable oil in a spacious skillet over medium-high heat until oil shimmers and appears glossy, indicating optimal cooking temperature.
- 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.
- Remove fish from skillet and transfer to a warm serving plate, maintaining its temperature and crisp exterior.
- Without cleaning the skillet, add remaining oil and introduce fresh ginger. Sauté briefly until aromatic, releasing its warm, spicy essence.
- Incorporate chopped scallions into the skillet, stirring quickly to preserve their vibrant green color and fresh flavor.
- Whisk together soy sauce, rice vinegar, sugar, and chicken broth in a separate bowl, creating a harmonious liquid seasoning.
- Pour sauce mixture into skillet, allowing ingredients to merge and reduce slightly, developing a rich, glossy consistency.
- Finish sauce with a drizzle of sesame oil, stirring to integrate its nutty undertones throughout the liquid.
- Generously spoon ginger-scallion sauce over prepared fish fillets, ensuring even distribution of flavors.
- 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