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This ginger scallion fish is so easy to make, with tender fish fillets infused with the vibrant flavors of the ginger and scallion sauce. It’s one of the best ginger scallion recipes, and with just 10 minutes of prep time, you’ll have a simple, delicious dish on the table in no time.
Chinese cuisine has all sorts of fish dishes like Steamed Fish, Fish with Black Bean Sauce, and Ginger Soy Fish, because fish symbolizes prosperity. The pronunciation of ‘fish’ (鱼, yú) is similar to ‘surplus’ or ‘abundance’ (余, yú), so it’s often associated with wealth and good fortune.
Today, I want to introduce something new: ginger scallion fish (姜葱鱼片). It’s easier to prepare and more approachable—no fish eyeballs, tail, fins, or bones to deal with! Using fish fillets makes it more accessible for everyone.
The Best Ginger Scallion Fish Recipe
Basa (龙利) is one of my favorite fish to work with because its firm texture and subtle, non-fishy taste make it perfect for stir-fry dishes. In this ginger scallion fish recipe, the ginger and scallion add an amazing aroma and bring out the natural sweetness of the fish.
This is one of the easiest stir-fry fish recipes, with just 10 minutes of prep time. In only three simple steps, you’ll have a delicious and aromatic dish bursting with flavor.
Want more easy ginger scallion recipes with different 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 combination of ginger and scallions brings an amazing aroma that really boosts the dish’s flavor.
- Non-fishy and perfectly cooked. My Basa fillet was seasoned just right and stir-fried to perfection, with a tender texture and a flavor that’s far from fishy.
- Quick and easy. With only 10 minutes of prep time and 20 minutes of cooking, this recipe is perfect for busy days—simple and delicious without any fuss.
- Healthy and nutritious. Basa fish is a great lean protein with moderate calorie content, making this ginger scallion fish recipe both healthy and balanced!
Ingredients
- Basa fish fillet – You can also use other firm, mild fish fillets like tilapia, haddock, or cod if Basa isn’t available.
- Cornstarch
- Shaoxing wine – If you can’t find Shaoxing wine, dry sherry works as a great substitute. You can also use Huadiao wine instead, but keep in mind it’s a bit sweeter, so you might want to adjust the sugar to taste.
- Oil – Use vegetable oil or canola oil.
- Ginger
- Soy sauce
- Oyster sauce – I recommend Lee Kum Kee Oyster Sauce.
- Cornstarch
- Sugar
- Sesame oil
- Water
- Salt
- White pepper powder
- Scallion
For full details on each ingredient, be sure to check out the recipe card at the bottom of this post.
How To Make Ginger Scallion Fish
First, marinate the fish for about 10 minutes. While that’s happening, grab a small bowl and mix up the sauce ingredients. Set it aside for later!
Heat up some oil in the wok until it’s nice and hot. Then, toss in the ginger slices and let them sizzle until they smell awesome. After that, add the fish fillets and stir-fry them until they’re about halfway cooked.
Now, pour in the sauce and keep stir-frying until the fish is fully cooked. If the sauce starts to dry out, just splash in a little water. Toss in the chopped scallions and give it a quick stir. Then, dish it out and serve it hot!
Helpful Tips For Home Cooks
- Using fresh ginger and scallions really brings out the best flavor, so make sure they’re not old or wilted.
- Go with firm-fleshed fish fillets like Basa, tilapia, or cod. These hold up well when stir-frying and won’t fall apart.
- Make sure your wok or pan is nice and hot before adding anything. This helps stir-fry everything quickly and sear the fish without overcooking it.
- If the sauce starts getting too thick or dries out, just add a splash of water to loosen it up.
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.
It’s best to defrost the fish fillets first. Cooking from frozen can lead to uneven cooking, with the outside cooking way faster than the inside. Just defrost the fish in the fridge for a few hours, or you can speed it up by putting it in cold water. Once it’s defrosted, make sure to pat it dry with a paper towel to get rid of any extra moisture.
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.
If you want to skip the alcohol, you can use rice vinegar with a little sugar to bring in that nice balance of acidity and sweetness. If you don’t have rice vinegar, feel free to leave it out – just keep in mind it’ll be missing some of the depth Shaoxing wine typically adds.
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.
Other Recipes You Might Like
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 really brings out the best flavor, so make sure they’re not old or wilted.
- Go with firm-fleshed fish fillets like Basa, tilapia, or cod. These hold up well when stir-frying and won’t fall apart.
- Make sure your wok or pan is nice and hot before adding anything. This helps stir-fry everything quickly and sear the fish without overcooking it.
- If the sauce starts getting too thick or dries out, just add a splash of water to loosen it up.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
One of the “bestest” fish recipe!
So easy to make. Just prep your sauce while marinating your fish and your meal is about done. Frozen basa being very cheap to buy is another bonus to this recipe 😋.
And the taste is out of this world.
Hi Jean, thanks for trying my recipe and for the 5-star rating! :)
I’ve made this twice. First time exactly as the recipe states. Second time made a double batch of the sauce. Served over freshly chopped greens and it is delicious! It’s going into my monthly rotation of favorites.
Hi Mike, thanks for trying my recipe. Please try more recipes on my site! :)
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.