Ginger and Scallion Fish

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.

Roasted Bok Choy

Chai Buey

Chicken Dumplings

Tomato Eggs

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Ginger and Scallion Fish

Servings 2 servings

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

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.

Calories 980 kcal

Author Bee | Rasa Malaysia

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 (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

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Directions

1. 1
   Marinate the fish for about 10 minutes. Mix the sauce ingredients in a small bowl and set aside.
2. 2

   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.

3. 3

   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 Facts

Ginger and Scallion Fish

Amount Per Serving (1 g)

Calories 980 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 3g19%

Polyunsaturated Fat 12g

Cholesterol 747mg249%

Sodium 1193mg52%

Carbohydrates 5g2%

Sugar 2g2%

Protein 189g378%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Chinese Recipes

Cuisine: Fish

Keyword: Ginger and Scallion Fish