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Chinese (Lunar) New Year falls on February 14 this year. In less than three weeks time, Chinese all over the would will be ushering in the year of Tiger.
According to Chinese zodiac, this is the year of Golden Tiger, which signifies a prosper, courageous, and fearless year. I am personally looking forward to the year of Tiger and pray hard that the Golden Tiger will bring happiness and great health to my family and that all my dreams will come true.
A big celebration such as Chinese (Lunar) New Year calls for many scrumptious dishes; most importantly, we believe that certain ingredients signify great meanings to what lie ahead in the coming year.
For example: fish, dried oysters, fat choy (hair moss or hair weed), all of them are lucky foods that will guarantee buckets of savings and money (fish), good market (dried oysters), and great fortune (hair moss). I know, Chinese are superstitious but I am a firm believer.
While steamed fish is one of the most popular fish recipes for Chinese New Year, I am going to share with you a new idea, ginger and scallion fish (姜葱鱼片), which is easier to make and “friendlier,” meaning you won’t see fish eyeballs popping out of its head and no tail, fins, and bones! Plus, fish fillet is a lot more accessible to most people.
I used frozen Basa (龙利) fish fillet which is commonly served at Chinese restaurants here in the US. You can get them in the frozen seafood section at Asian food stores.
The texture is firm and the taste is very subtle, pleasing, and non-fishy, and they are ideal for stir-fries such as this ginger and scallion fish.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Ginger and Scallion Fish
Ingredients
- 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 (5 cm))
- 1 1/2 tablespoons oil
Sauce:
- 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
Marinade:
- 1 teaspoon corn starch
- 1 teaspoon Shaoxing wine
Instructions
- 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.
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
should i cook from frozen or defrost first?
Defrost. :)
Hi. What do I marinate the fish in? Do i marinate it in the sauce, and then set some aside?
I mustve been really hungry when commenting this (and I’ve been trying to figure out how to delete my stupid question *smh* If you know how, please do so.) BUT i have made this dish several times and it never disappoints! I’m so glad to have come across this recipe, as it tastes exactly the same as my fave dish from this one restaurant that is now thousands of miles away since i’ve relocated. Absolutely delicious! thanks for sharing!
This has been quite a while but I have tried this recipe years back and it is one of our staple fish dishes in our regular meal. The great part is everyone including the kids love it!
Hi Grace, awesome, glad that you came back and tried this ginger and scallion fish recipe. :)
The taste is awesome. I used cod fish and perhaps that was not a good choice as it smashed up a little. Nevertheless the taste was great, secukup rasa, felt like restaurant quality.
Awesome Fiona, yes, it’s definitely restaurant quality!
Used 4 tilapia filet slices, 10 slices of ginger (we love ginger), about 4 or 5 scallions, and 4 times the sauce. Served over light brown steamed rice. So simple and so good. Thank you!
Awesome, glad that you liked my ginger and scallion fish recipe.
Hi, can other types of fish fillet replace this one?
Yes, meaty fish fillets work best for this ginger and scallion fish recipe.
Hi, I’m just curious what is the name of bass fish in Malay ? Thanks :-)
Sorry I am not sure but you can use any firm fish fillet which is good for stir-fry.
Many thanks for this delicious recipe. Keep up your great work!
Cheers
Lance
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 =)
Yes you can leave it out.
Hi can I use huadiao wine instead of shaoxing?
Yes
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.
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.