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Ginger and Scallion Fish (姜葱鱼片)


Ginger and Scallion Fish Recipe (姜葱鱼片)

10 oz. Basa fish fillet (cut into pieces)
2-inch ginger (skin peeled and cut into thin slices)
2 stalks scallion (cut into 2-inch lengths)
1 1/2 tablespoons oil


1/2 tablespoon soy sauce
1/2 tablespoon oyster sauce
1/2 teaspoon corn starch
1 teaspoon sugar
1/4 teaspoon sesame oil
3-4 tablespoons water
Salt to taste
3 dashes white pepper powder


1 teaspoon corn starch
1 teaspoon Shaoxing wine


Marinate the fish for about 10 minutes. Mix the sauce ingredients in a small bowl and set aside.

Heat up the wok with cooking oil. Add ginger slices into the wok when the oil is very hot. Stir-fry the ginger until aromatic and add in the fish fillet. Stir-fry the fish until they are half cooked. Add in the sauce and continue to stir-fry until the fish is cooked through. If the sauce dries out, add in a little water. Add in the chopped scallions and do a few quick stirs, dish out and serve hot.

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50 COMMENTS... read them below or add one

  1. Patrick

    This recipe sounds so easy and delicious, I could always use another seafood recipes in archive… Thank you soo much I’ll definitely be making this tomorrow night!

  2. David N.

    I so looking forward to the Lunar New Year,the red envelopes happy spirits and good food. This is relatively easy to make it seem although seafood would be new territory for me. Wish me luck

  3. DailyChef

    I love the recipe! Always nice to have other options than steamed fish for CNY – it’s good, but I tend to prefer other fish preparations. This is still traditional, but a bit different :)

    I always have fish every Chinese New Year too. Good to keep the tradition!

  4. Similarly, Vietnamese also have celebratory dishes for the New Years too–although it seems like it’s different than fish, dried oysters, and fat choy… and we’re posting a short series on that.

  5. Cooking Mame

    This is looks de-lish!!! I love fish with simple ingredients to accompany it. Too much spices over power the natural flavours of the actual fish. Although, I have found that the fish usually breaks/falls apart when I stir fry it so I normally just blanch it in boiling water with ginger slices and then add it to the stir fry right at the last minute.
    Keep up the good cooking, I LOVE your website!!

  6. buzzinghive

    I’ve been seeing this fish fillet in Asian markets, but haven’t been brave enough to get it. Will add this to my menu next week. I think this type of fish can be used for fish and chips too, since its firm enough. Thanks!

  7. Tiga here is not golden (a wooden one according to Chinese zodiac) but sure all your wishes will come true :) Fish (yu) is surplus….so we should have surplus of all the good things, ok? Healthy, happiness, fortune, prosperity, “Vitamin M” ……..heh heh.

    My parents’ ritual is steamed fish for reunion dinner. This year, I will be in CA during CNY. Wonder what I should eat?

  8. Tom

    Tried Basa(catfish) and tiliapia before(using the steaming method) and never liked it due to the ‘muddy’ taste. How does one get rid of the muddy taste. Any idea?

  9. You don’t know how much i would love to be at your house for Chinese New Year. I bet it’s gonna be some feast! eh? Me too, I want lucky foods that will bring me buckets of money. :)

    The ginger/scallion combo always works for me. I bet this is delicious!

    • Tuty

      Tried this recipe. Yummy!!! Slight modification on the preparation, I steamed the fish first. Cook the sauce separately using the “juice” from the steamed fish. Then, pour the sauce over the steamed fish.

  10. Ann

    Hi thank u for the recipe! I just tried it and I absolutely love this dish! It’s very tasty and I’m so thankful to have a taste of Msia while being abroad.

  11. Tried this dish last night. Simple and delicious. Quick way to cook fish Chinese style besides the regular steamed fish. Thanks for the recipe!

  12. Mishi

    i tried this recipe with many doubts

    it was my fist cooked meal i ever made..

    turned out very good! left out some ingredients as i didnt hvae white pepper or some sauces… but on the whole very good!

  13. I made this today for Chinese New Year 2011.
    I think I oversalted it a bit.
    However, the recipe was fantastic, and the dish was still a hit.
    Thank you!

  14. Burton Haynes

    Very quaint post. I have been waiting for such help. I like your unconventional style and expect you will publish more.

  15. nadya

    the fish is called pangasius in asian store in helsinki and boy they are only 4.99/kg!!….i can’t find shaoxing wine anywhere in here, so…for some odd reasons i put chinese brand white rice vinegar instead for the marinade. i add a little more water cause my husband love sipping on sauces…all i can say is: this SUPER simple dish puts a big smile on our faces :) *i only marinade for like 5 minutes*…i can’t wait to try it with shaoxing wine…THANK YOU Bee :)

  16. Navina

    We cooked this for lunch this afternoon as I am pregnant and desperately craving Malaysian food ( we live in Melbourne) – incredible! I felt like I was transported to my favourite chinese joint in Kluang, Johor! Amazing – I will be trying all your recipes. You have totally made my day you superstar! Thanks!!

  17. Lucinda Cocker

    My husband loves ginger fish and this recipe looks kinda easy to make. Im gonna make it soon so we dont have to order from restaurants but make our own at home. Thank you Ill let you know how it turned out.

  18. Lucinda Cocker

    My husband loves ginger fish and this recipe looks kinda easy to make. Im gonna make it soon so we dont have to order from restaurants but make our own at home. Thank you Ill let you know how it turned out.

  19. Hi! I just came across your page and looking forward to trying many of your recipes. I was wondering if there is any non alcoholic substitution for Shaoxing wine? Or can I leave that out of the recipe? Thank you in advance for your response =)

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