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
A quick and easy ginger and scallion fish recipe with fish fillet, ginger, and scallions. Ginger and scallion fish is a delicious and easy Chinese recipe.
Ingredients
- 10 oz. (283 g) Basa fish fillet, cut into pieces
- 2- inch (5 cm) 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 Information
Yield
2Serving Size
1Amount Per Serving Calories 980Total Fat 18gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 12gCholesterol 747mgSodium 1193mgCarbohydrates 5gFiber 0gSugar 2gProtein 189g
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Useful info. Lucky me I found your website by accident, and I’m shocked why this accident didn’t happened earlier! I bookmarked it.
Luz
Thank you for you receipt it was very very good I love fish so it was perfect
Admin
Thanks.
our recipe it was very I’ve love it
Thank you for
Ruth Isaac
I love your blog and the recipes you share. Have tried so many and every single one is an outstanding one. Thank you for sharing them. ❤️
Rasa Malaysia
Awesome!
Nicholas Lee
This recipe is an absolute gem. We have tried it fish only and also with added squid and clams. Fantastic.
Rasa Malaysia
Thanks for trying my recipe!
Celine Phang
I used frozen patin fillets and the dish turned out very well indeed! Thank you :)
Davina Paul-Chatfield
I used 2 pieces of Mahi Mahi. I doubled the marinade and the sauce. I substituted Dry Sherry. This was delicious. I have a great picture, but no option to post it here.
Rasa Malaysia
Hi Davina, thanks for trying my recipe. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
RAMESH B
This sounds very tasty. You can use Pangasius steaks, which is a firm, fleshy and tasty fish. Baby bak choy would be good, + some fish sauce or belacan (Malaysian shrimp/chilli paste).
Margaret
Did you substitute soy with sherry
Trying this to substitute sauce for a gluten free option .
Tamari too light
Thanks
Margaret
Ofelia
I love your fish recipes they are very easy to follow and come out with a very yummy result.we had this last night for dinner and all plates were clean.Thank your for your recipes.
Rasa Malaysia
Hi Ofelia, I am so happy to hear that. Yes all my recipes are very easy and delicious. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Hanna
I used rockfish, the least expensive fresh fish on Costco shelf. I followed your exact recipe, and it turned out to be another family’s favorite. Thanks!
Rasa Malaysia
Rock fish is great for this recipe. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/