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    Home » Seafood

    Soy and Ginger Fish

    Published: Nov 21, 2022 by Nora Rey · This post may contain affiliate links · 2 Comments

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    A pan-fried, crispy version of Soy and Ginger Fish that is so flavorful and comes together in 20 minutes or less!

    You may also like Teriyaki Salmon or Mackerel in Olive Oil.

    Soy and Ginger Fish on a plate
    Jump to:
    • Ingredients you'll need
    • Notes and substitutions
    • How to make this recipe
    • Frequently asked questions
    • Other seafood recipes you may like
    • Watch how I make it here
    • 📖 Recipe
    • 💬 Comments

    Ingredients you'll need

    Individual ingredients for Soy and Ginger Fish
    Salt, pepper, and oil for frying are not in the picture.

    Notes and substitutions

    • Fish: You can use two fillets or a whole fish. Sea bass, tilapia, flounder, and cod are some options.
    • Oil: Use a neutral-flavored oil like canola, grapeseed, or other vegetable oils.
    • Sake: It is an alcoholic drink made from fermented rice that enhances the flavors and removes fishy odors. You can use inexpensive sake or "cooking sake" with added salt. In a pinch, substitute with Chinese cooking wine or dry sherry. The alcohol content burns off during cooking; if you can't consume alcohol, replace it with water.
    • Sesame oil: It has a strong nutty flavor and aroma; use the dark-colored variety made from toasted sesame seeds.

    How to make this recipe

    (1)Pat the fillets dry, score the skin, and season with salt and pepper.

    Cutting slits on the fish.

    Set a skillet over medium-high heat. Once it is hot and almost smoking, add oil to lightly coat the pan.

    (2)Place the fish on the pan with their skin side down. Press firmly for a few seconds to keep them from curling. Let the skin crisp up for about 3 minutes.

    Turn and cook the other side for about a minute, depending on the thickness. Transfer to a plate and discard oil from the pan.

    Pressing the fish against the pan.

    (3)Over medium heat, add add a tablespoon oil and sauté ¼ cup fine-julienned ginger until fragrant for about 30 seconds.

    Sauteing julienned ginger in the pan.

    (4)Add 3 tablespoons soy sauce, a tablespoon of water, 2 tablespoons sake, 1 tablespoon sesame oil, and 1 teaspoon sugar. Mix them and turn off the heat once it starts to simmer.

    Simmering the sauce in the pan.

    (5)Spoon the sauce over the fish. Add scallions and chilies (if using).

    Adding scallions to the fish and sauce in the pan.

    Frequently asked questions

    Can I steam the fish?

    Absolutely! The time required for steaming will vary depending on the type, size, and thickness of the fish. Pierce the thickest part of the fish with a blunt knife; if it goes through without resistance, it's ready. Overcooking can make the fish tough or rubbery.

    Why is it important to score fish?

    Scoring the surface of a fish allows for quick and even cooking. It helps the seasoning to penetrate, prevents the skin from curling, and creates a crispier surface. A whole fish will benefit particularly from scoring as it lets the seasoning reach deep into the thickest parts of the flesh.

    Other seafood recipes you may like

    • fried calamari
      Fried Calamari (Calamares)
    • Easy Paella in a pan
      Easy Paella
    • Tuna belly with tomato mango salsa
      Tuna Belly with Tomato-Mango Salsa
    • Crab fried rice served on a plate with lime wedges on the side
      Crab Fried Rice

    Did you make this recipe? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    Watch how I make it here

    📖 Recipe

    Soy and ginger fish on a plate

    Soy and Ginger Fish

    A pan-fried, crispy version that is so flavorful and comes together in 20 minutes or less!
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Asian, Chinese, Filipino
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 2
    Calories: 346kcal
    Author: Nora Rey
    Cost: $10-$12

    Equipment

    • Skillet

    Ingredients

    • 2 fish fillets or 1 whole fish (see note)
    • 1 tablespoon neutral-flavored oil more for frying
    • ¼ cup fine-julienned ginger
    • 3 tablespoons soy sauce
    • 2 tablespoons sake (see note)
    • 1 tablespoon sesame oil
    • 1 teaspoon sugar
    • 3 scallions sliced thinly
    • Chilies (optional)
    • Salt and pepper to taste

    Instructions

    • Pat the fillets dry, score the skin, and season with salt and pepper.
    • Set your pan over medium-high heat, then add oil to coat the bottom once it gets very hot.
    • Set a skillet over medium-high heat. Once it is hot and almost smoking, add oil to lightly coat the pan.
    • Place the fish on the pan with their skin side down. Press firmly for a few seconds to keep them from curling. Let the skin crisp up for about 3 minutes.
    • Turn and cook the other side for about a minute, depending on the thickness. Transfer to a plate and discard oil from the pan.
    • Over medium heat, add a tablespoon of oil and sauté ginger until fragrant for about 30 seconds.
    • Add soy sauce, a tablespoon of water, sake, sesame oil, and sugar. Mix them and turn off the heat once it starts to simmer.
    • Spoon the sauce over the fish. Add scallions and chilies (if using).

    Video

    Notes

    • Fish: You can use two fillets or a whole fish. Sea bass, tilapia, flounder, and cod are some options.
    • Sake: It is an alcoholic drink made from fermented rice that enhances the flavors and removes fishy odors. You can use inexpensive sake or "cooking sake" with added salt. In a pinch, substitute with Chinese cooking wine or dry sherry. The alcohol content burns off during cooking; if you can't consume alcohol, replace it with water.

    Nutrition

    Calories: 346kcalCarbohydrates: 8gProtein: 38gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 85mgSodium: 1601mgPotassium: 674mgFiber: 1gSugar: 3gVitamin A: 179IUVitamin C: 4mgCalcium: 38mgIron: 2mg
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

    More Seafood

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      Homemade Pad Thai
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      Thai Green Curry with Shrimp
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    Reader Interactions

    Comments

    1. Jennifer K

      November 23, 2022 at 2:28 am

      5 stars
      I will make this tonight. I’m using tilapia. Thanks for the recipe.

      Reply
      • Nora Rey

        January 05, 2023 at 12:29 am

        Tilapia does sound good! I hope you enjoy it! =)

        Reply

    Thanks for coming! Let me know what you think: Cancel reply

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