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.
Ginger and Scallion Fish Recipe (姜葱鱼片)
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
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
- 1 1/2 tablespoons oil<
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
Marinade:
- 1 teaspoon cornstarch
- 1 teaspoon Shaoxing wine
Directions
-
1Marinate the fish for about 10 minutes. Mix the sauce ingredients in a small bowl and set aside.
-
2Heat 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.
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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/
San
should i cook from frozen or defrost first?
Rasa Malaysia
Defrost. :)
grace
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!
Rasa Malaysia
Hi Grace, awesome, glad that you came back and tried this ginger and scallion fish recipe. :)
Fiona Gomez
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.
Rasa Malaysia
Awesome Fiona, yes, it’s definitely restaurant quality!
hermsoven
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!
Rasa Malaysia
Awesome, glad that you liked my ginger and scallion fish recipe.
phyphy
Hi, can other types of fish fillet replace this one?
Rasa Malaysia
Yes, meaty fish fillets work best for this ginger and scallion fish recipe.
Varsha
Hi, I’m just curious what is the name of bass fish in Malay ? Thanks :-)
Rasa Malaysia
Sorry I am not sure but you can use any firm fish fillet which is good for stir-fry.
Lance
Many thanks for this delicious recipe. Keep up your great work!
Cheers
Lance
Samiha
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 =)
Rasa Malaysia
Yes you can leave it out.
Agatha
Hi can I use huadiao wine instead of shaoxing?
Rasa Malaysia
Yes
Lucinda Cocker
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.
Lucinda Cocker
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.
Navina
We cooked this for lunch this afternoon as I am pregnant and desperately craving Malaysian food ( we live in Melbourne) – incredible! I felt like I was transported to my favourite chinese joint in Kluang, Johor! Amazing – I will be trying all your recipes. You have totally made my day you superstar! Thanks!!
[email protected]
I make this all the time! It is so easy and tasty. I want to try more of your recipes, but always gravitate to this one. Do you have a recipe for Vietnamese Clay Pot Salmon, if so, please share :)
tommy:eats
This is a great, and simple recipe. Made it two nights in a row. Thanks for sharing!
Grace
Hello,
I was wondering if either sole or pollock can be used as a substitute for basa?
Rasa Malaysia
Yes.
nadya
the fish is called pangasius in asian store in helsinki and boy they are only 4.99/kg!!….i can’t find shaoxing wine anywhere in here, so…for some odd reasons i put chinese brand white rice vinegar instead for the marinade. i add a little more water cause my husband love sipping on sauces…all i can say is: this SUPER simple dish puts a big smile on our faces :) *i only marinade for like 5 minutes*…i can’t wait to try it with shaoxing wine…THANK YOU Bee :)
Burton Haynes
Very quaint post. I have been waiting for such help. I like your unconventional style and expect you will publish more.
K Blue
I made this today for Chinese New Year 2011.
I think I oversalted it a bit.
However, the recipe was fantastic, and the dish was still a hit.
Thank you!
Mishi
i tried this recipe with many doubts
it was my fist cooked meal i ever made..
turned out very good! left out some ingredients as i didnt hvae white pepper or some sauces… but on the whole very good!
Rasa Malaysia
Mishi – congrats, I am glad you like the recipe! You can check out my other recipes and try them, too.
Grace
Tried this dish last night. Simple and delicious. Quick way to cook fish Chinese style besides the regular steamed fish. Thanks for the recipe!
Ann
Hi thank u for the recipe! I just tried it and I absolutely love this dish! It’s very tasty and I’m so thankful to have a taste of Msia while being abroad.
ash
tks for sharing this, I love it. Cooked with toman instead, as I couldn’t find basa. :)
Rasa Malaysia
Sounds good, hope you like your ginger and scallion fish.
Steve
Thank you for sharing this recipe. We liked it so much. There was not even a single drip of sauce left on the plate.
Tuty
Oh.. this looks so good. I must bookmark this and try it soon. Thanks for sharing.
Tuty
Update:
Tried this recipe. Yummy!!! Slight modification on the preparation, I steamed the fish first. Cook the sauce separately using the “juice” from the steamed fish. Then, pour the sauce over the steamed fish.
Ellie
I love this recipe. Ginger and scallions are so good together! Looking forward to more Chinese recipes for the Chinese New Year.
The Sudden Cook
The malls here in Malaysia look super great with red lanterns and other CNY deco.
I love fish fillet. Nice recipe!
zenchef
You don’t know how much i would love to be at your house for Chinese New Year. I bet it’s gonna be some feast! eh? Me too, I want lucky foods that will bring me buckets of money. :)
The ginger/scallion combo always works for me. I bet this is delicious!
Kate/Kajal
I can almost smell the aroma of that ginger n scallion. I love my fish this way, so easy to make and yet it never fails you.
A Bowl Of Mush
Such a gorgeous dish! I have to make it soon! This really is my favorite thing to eat!
cindy
actually, the time, the Tiger arrives on Feb. 4, 10 days earlier than Luna New Year.
Drew Falkman
This looks great. Basa is also a really renewable fish…way to go!
Tom
Tried Basa(catfish) and tiliapia before(using the steaming method) and never liked it due to the ‘muddy’ taste. How does one get rid of the muddy taste. Any idea?
Liane Medwick
Tom, Basa is not catfish, it’s much milder. Look for it in the frozen fish section. It’s extremely mild.
Jane
I don’t live any where near an Asian grocery store that would sell Basa. Can you suggest a substitute?
tigerfish
Tiga here is not golden (a wooden one according to Chinese zodiac) but sure all your wishes will come true :) Fish (yu) is surplus….so we should have surplus of all the good things, ok? Healthy, happiness, fortune, prosperity, “Vitamin M” ……..heh heh.
My parents’ ritual is steamed fish for reunion dinner. This year, I will be in CA during CNY. Wonder what I should eat?
Nadia @ for the love of yum
Good luck to you and everyone else in the year of the Golden Tiger. This dish looks so clean and delicious! Will definitely look for the Basa!
buzzinghive
I’ve been seeing this fish fillet in Asian markets, but haven’t been brave enough to get it. Will add this to my menu next week. I think this type of fish can be used for fish and chips too, since its firm enough. Thanks!
Cooking Mame
This is looks de-lish!!! I love fish with simple ingredients to accompany it. Too much spices over power the natural flavours of the actual fish. Although, I have found that the fish usually breaks/falls apart when I stir fry it so I normally just blanch it in boiling water with ginger slices and then add it to the stir fry right at the last minute.
Keep up the good cooking, I LOVE your website!!
Rasa Malaysia
Yes, you can blanch the fish fillet first, but I am usually lazy and skip the step! ;)
Rasa Malaysia
Awesome, can’t wait to learn more. :)
Quinn
I like this a lot!!!!! And frozen basa fillets are abundant over here, must make for CNY!!!!!! Thanks Bee!
ravenouscouple
Similarly, Vietnamese also have celebratory dishes for the New Years too–although it seems like it’s different than fish, dried oysters, and fat choy… and we’re posting a short series on that.
DailyChef
I love the recipe! Always nice to have other options than steamed fish for CNY – it’s good, but I tend to prefer other fish preparations. This is still traditional, but a bit different :)
I always have fish every Chinese New Year too. Good to keep the tradition!
David N.
I so looking forward to the Lunar New Year,the red envelopes happy spirits and good food. This is relatively easy to make it seem although seafood would be new territory for me. Wish me luck
Patrick
This recipe sounds so easy and delicious, I could always use another seafood recipes in archive… Thank you soo much I’ll definitely be making this tomorrow night!
The Cooking Ninja
Ah … I miss this very much. My mom cooks it often at home, not just for Chinese New Year. So full of flavour and so delicious.