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.
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 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
- 1
Combine fish fillets with cornstarch and Shaoxing wine. Set aside
- 2
Prepare the sauce by mixing chicken stock/water, light soy sauce, oyster sauce, sugar, cornstarch/tapioca starch, and ground white pepper. Set aside.
- 3
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.
- 4
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.
- 5
Turn off the heat. Toss in reserved scallions and sesame oil, mix well. Transfer to a serving plate and serve immediately.