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.
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Ingredients you'll need
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.
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 three 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.
(3)Over medium heat, add the oil and sauté ginger until fragrant for about 30 seconds.
(4)Add soy sauce, a tablespoon of water, sake, sesame oil, and sugar. Mix them and turn off the heat once it starts to simmer.
(5)Spoon the sauce over the fish. Add scallions and chilies (if using).
Frequently asked questions
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.
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.
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Watch how I make it here
📖 Recipe
Soy and Ginger Fish
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)
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 three 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 the 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.
Jennifer K
I will make this tonight. I’m using tilapia. Thanks for the recipe.