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Easy ginger scallion fish with tender fish fillets infused with the vibrant and aromatic flavors from the ginger and scallion sauce. One of the best ginger scallion recipe with just 10 minutes of prep time. Simply delicious.
Chinese love all sorts of fish recipes, such as steamed fish, fish with black bean sauce, and ginger soy fish, because it symbolizes prosperity. In Chinese, the pronunciation of ‘fish’ (鱼, yú) is similar to ‘surplus’ or ‘abundance’ (余, yú). Therefore, fish symbolizes prosperity and wealth, making it a popular dish.
Today, I’d like to introduce a new idea: ginger scallion fish (姜葱鱼片). It’s easier to prepare and more approachable—no fish eyeballs staring at you, and no tail, fins, or bones to contend with! Using fish fillets makes it accessible to more people as well.
The Best Ginger Scallion Fish Recipe
Basa (龙利) is one of my favorite types of fish to work with because Basa fish fillets have a firm texture and a subtle, pleasing, non-fishy taste, making them perfect for stir fry dishes. In this ginger scallion fish recipe, I use ginger and scallion to add aroma and complement the natural sweetness of the fish.
This recipe is one of the easiest stir fry fish recipes, with 10 minutes of prep time. With just three simple steps, you’ll enjoy a delicious and aromatic dish bursting with flavors.
Looking for more easy ginger scallion recipes with a variety of proteins? Check out my Ginger and Scallion Beef, Ginger and Scallion Crab, and Ginger and Scallion Chicken!
Why You’ll Love This Recipe
- Aromatic flavor. The mix of ginger and scallions gives off a delightful smell that really boosts the dish’s flavor.
- Non-fishy and perfectly cooked. My Basa fillet was well seasoned and stir-fried to perfection, with a tender texture and a flavor that was far from fishy.
- Quick and easy. With just 10 minutes of prep time and 20 minutes of cooking, this recipe is perfect for busy days, offering convenience without compromising on taste.
- Healthy and nutritious. Basa fish is a great choice for a lean protein option with moderate calorie content, making this ginger scallion fish recipe a healthy and balanced dish!
Ingredients
- Basa fish fillet – has a neutral flavor and non-fishy flavor, allowing the fish to take on the flavors of the sauce and seasonings.
- Ginger and scallion – give aroma and flavor to the dish.
- Corn starch – acts a a thickening agent and helps to create a glossy and velvety texture.
- Sesame oil – adds a nutty flavor.
See the recipe card for full information on ingredients.
How To Make Ginger Scallion Fish
Step 1. Marinate the fish for about 10 minutes. Mix the sauce ingredients in a small bowl and set aside.
Step 2. Heat up the wok with cooking oil. Add ginger slices to the wok when the oil is very hot. Stir-fry the ginger until aromatic, then add the fish fillet. Stir-fry the fish until it is half cooked.
Step 3. Add the sauce and continue to stir-fry until the fish is cooked through. If the sauce dries out, add a little water. Add the chopped scallions and stir briefly. Dish out and serve hot.
Helpful Tips For Home Cooks
- Using fresh ginger and scallions will enhance the flavor of the dish. Avoid using old or wilted ingredients.
- Opt for firm-fleshed fish fillets like Basa, tilapia, or cod that can withstand stir-frying without falling apart.
- Make sure your wok or pan is hot enough before adding ingredients. This helps to quickly stir-fry and sear the fish without overcooking.
- If the sauce becomes too thick or dries out during cooking, add a splash of water to adjust the consistency.
Frequently Asked Questions
Yes, you can use other firm-fleshed fish fillets such as tilapia, cod, or even salmon. Adjust cooking times accordingly based on the thickness of the fish.
Make sure your pan is hot before adding oil and fish. Use enough oil to coat the pan, and avoid crowding the fish. Using a non-stick pan or well-seasoned cast iron can also prevent sticking.
You can add dried chilies, fresh chili peppers or chili flakes during cooking.
While stir-frying is traditional for ginger scallion fish, you can also bake fish fillets with ginger and scallions in foil or parchment packets, resulting in a different texture but equally flavorful. Check out my baked cod, baked catfish and baked salmon for baked fish recipes!
Although this dish is best when freshly prepared, you can marinate the fish and prepare the sauce ahead of time. Stir-fry the dish just before serving to keep its texture and flavors intact.
This recipe is only 269 calories per serving.
What To Serve With This Recipe
Serve this delicious and aromatic ginger scallion fish with comforting Chinese dishes such as fried rice, Chinese greens and chow mein. For a complete and wholesome weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Ginger Scallion Fish
Ingredients
- 10 oz. Basa fish fillet, cut into pieces
- 1 1/2 tablespoons oil
- 2- inch ginger, skin peeled and cut into thin slices
- 2 stalks scallion, cut into 2-inch lengths (5 cm)
Marinade:
- 1 teaspoon cornstarch
- 1 teaspoon Shaoxing wine
Sauce:
- 1/2 tablespoon soy sauce
- 1/2 tablespoon oyster sauce
- 1/2 teaspoon cornstarch
- 1 teaspoon sugar
- 1/4 teaspoon sesame oil
- 3-4 tablespoons water
- Salt to taste
- 3 dashes white pepper powder
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 to the wok when the oil is very hot. Stir-fry the ginger until aromatic, then add the fish fillet. Stir-fry the fish until it is half cooked.
- Add the sauce and continue to stir-fry until the fish is cooked through. If the sauce dries out, add a little water. Add the chopped scallions and stir briefly. Dish out and serve hot.
Notes
- Using fresh ginger and scallions will enhance the flavor of the dish. Avoid using old or wilted ingredients.
- Opt for firm-fleshed fish fillets like Basa, tilapia, or cod that can withstand stir-frying without falling apart.
- Make sure your wok or pan is hot enough before adding ingredients. This helps to quickly stir-fry and sear the fish without overcooking.
- If the sauce becomes too thick or dries out during cooking, add a splash of water to adjust the consistency.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this and my husband loved it!
Hi Lily. That’s great! Thanks for trying my recipe and giving me 5 stars rating. Please try more recipes on my site!
Recipe ingredient categories should be written in the”order of operations”; Marinade should precede Sauce. This was delish and I prepared according to recipe using Pacific Cod. I would add another 1/2 tsp sugar to the sauce, though, and maybe a 1/2 tsp cider vinegar for a bright finish. My scallions were large so I would recommend that a circumference greater than 1/2″ be sliced horizontally, then in 2″ pieces,
Hi Nancy, thanks for pointing out the oversight. It has been updated. I am so glad that you like my recipe, and yes, you may add more sugar and other seasoning as you like. You should also try my baked cod recipe, it’s delicious: https://rasamalaysia.com/baked-cod/
My wife and I loved this! Will make again. Thank you!
Thank you for your kind feedback, Vincent.
So good!! We added 1 tsp of fermented black bean after cooking the ginger, before putting in the fish! So good!! Restaurant good!!
:)
Easy to follow. Came out great. 2 thumbs up.
Awesome! :)
Useful info. Lucky me I found your website by accident, and I’m shocked why this accident didn’t happened earlier! I bookmarked it.