Description
Crispy pan-fried fish fillets paired with a fragrant ginger and scallion sauce is a light yet flavorful dish featuring golden, crunchy fish topped with an aromatic soy-based sauce infused with fresh ginger and green onions. Perfect for a quick weeknight dinner.
Ingredients
- 4 white fish fillets (such as cod, tilapia, or snapper)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup cornstarch (for dredging)
- 3 tablespoons vegetable oil (for frying)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 tablespoon fresh ginger, finely minced
- 3 scallions, thinly sliced
- 1/4 cup chicken or vegetable broth
Instructions
- Pat fish fillets dry with paper towels and season both sides with salt and pepper.
- Lightly dredge fillets in cornstarch, shaking off excess.
- Heat vegetable oil in a large skillet over medium-high heat.
- Pan-fry fish for 3–4 minutes per side until golden brown and crispy. Remove and set aside.
- In the same skillet, reduce heat to medium and add ginger. Sauté for 30 seconds until fragrant.
- Stir in soy sauce, oyster sauce, sesame oil, rice vinegar, sugar, and broth. Simmer for 2–3 minutes.
- Add sliced scallions and cook for 30 seconds.
- Spoon the fragrant ginger-scallion sauce over the crispy fish and serve immediately.
Notes
- Ensure fish is completely dry before dredging for maximum crispiness.
- Do not overcrowd the pan when frying.
- Serve with steamed rice and sautéed greens.
- Best enjoyed fresh to maintain crisp texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Fry
- Cuisine: Asian