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