Pan-Fried Fish with Ginger and Scallions
Crispy pan-fried fish fillets paired with a fragrant sauce of ginger and scallions make for an elegant and flavorful dish. Perfect for a quick weeknight dinner or a special occasion.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pan-frying
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
Scale
- 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)
- 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
- Pat the fish fillets dry with paper towels and season both sides with salt and pepper. Lightly coat the fish with cornstarch or flour, shaking off any excess.
- Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the fish fillets and cook for 3–4 minutes on each side until golden brown and cooked through. Transfer to a plate and keep warm.
- In the same skillet, add the remaining 1 tablespoon of oil. Add the ginger and cook for 1 minute until fragrant.
- Stir in the scallions and cook for 30 seconds.
- In a small bowl, mix soy sauce, rice vinegar, sugar, and chicken broth. Pour the sauce into the skillet and let it simmer for 1–2 minutes.
- Drizzle in the sesame oil and stir to combine.
- Spoon the ginger-scallion sauce over the fish fillets and serve immediately.
Notes
- For added spice, include a few slices of red chili in the sauce.
- Serve with steamed rice and sautéed vegetables for a complete meal.
Nutrition
- Serving Size: 1 fillet
- Calories: 220
- Sugar: 2g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 50mg