Ginger Scallion Fish

4.65 from 62 votes
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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.

A quick and easy ginger and scallion fish recipe with fish fillet, ginger, and scallions.
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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

A quick and easy ginger and scallion fish recipe with fish fillet, ginger, and scallions.

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

Recipe ingredients for ginger and scallion fish.
  • 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

Marinate the fish in a small bowl.

Step 1. Marinate the fish for about 10 minutes. Mix the sauce ingredients in a small bowl and set aside.

Stir-fry the ginger slices in a wok, then add the fish and cook until it is half-cooked.

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.

Add the sauce to the wok and stir-fry the fish until it is cooked through.

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

Can I use other types of fish besides Basa?

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.

How do I prevent the fish from sticking to the pan?

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.

How can I make this recipe spicier?

You can add dried chilies, fresh chili peppers or chili flakes during cooking.

Can I bake instead of stir-frying it?

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!

Can I prepare this dish ahead of time?

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.

How many calories per serving?

This recipe is only 269 calories per serving.

Flaky fish picked up by a pair of  chopstick with scallion and ginger.

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 FacebookPinterest, and Instagram for new updates.

Freshly baked cod fillet with seasonings crust on a plate, garnished with lemon slices and herbs.
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4.65 from 62 votes

Ginger Scallion Fish

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.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 servings
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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

Serving: 1g, Calories: 269kcal, Carbohydrates: 7g, Protein: 30g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 8g, Trans Fat: 0.04g, Cholesterol: 71mg, Sodium: 452mg, Potassium: 504mg, Fiber: 1g, Sugar: 2g, Vitamin A: 120IU, Vitamin C: 3mg, Calcium: 31mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Rasa Malaysia

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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53 Comments

  1. Lily says:

    5 stars
    Made this and my husband loved it!

    1. janellejtan@gmail.com says:

      Hi Lily. That’s great! Thanks for trying my recipe and giving me 5 stars rating. Please try more recipes on my site!

  2. NancyM says:

    4 stars
    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,

    1. Bee Yinn Low says:

      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/

  3. Vincent says:

    5 stars
    My wife and I loved this! Will make again. Thank you!

    1. Rasa Malaysia says:

      Thank you for your kind feedback, Vincent.

  4. Siaumin says:

    So good!! We added 1 tsp of fermented black bean after cooking the ginger, before putting in the fish! So good!! Restaurant good!!

    1. Rasa Malaysia says:

      ??

      1. Julian Ding says:

        5 stars
        Easy to follow. Came out great. 2 thumbs up.

        1. Rasa Malaysia says:

          Awesome!??

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