Soy and Ginger Fish

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

Course Main Course

Cuisine Asian, Chinese, Filipino

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 346kcal

Cost $10-$12

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).

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.