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Ginger Soy Fish - crispy pan seared halibut fish in a mouthwatering sauce. Topped with ginger and scallion and serve with steamed rice. This is the best way to cook halibut!
Chinese New Year Fish
In Chinese food, fish is a must-have ingredient for Chinese New Year because it’s auspicious.
Fish is “yu” (鱼) in Chinese; it means abundance and a symbol of great fortune and prosperity. Chinese New Year meals will not be complete without a fish as one of the main courses!
Traditional, Chinese people eat the whole, with its head and tail, just like my Chinese steamed fish recipe. Whole fish signifies wholeness, which is a lucky symbol. However, not everyone loves whole fish, so I developed this Ginger Soy Fish using halibut fish fillet.
For more ginger soy recipes, check out my Ginger Soy Chicken (Instant Pot) recipe!
Halibut
Halibut is a type of flat fish, with a delicate flavor. It’s a white fish and the flesh has a semi-firm texture. It’s a good fish to eat and perfect for pan searing, sautéing or grilling.
Try to buy Pacific halibut as it’s sustainable. Avoid buying Atlantic breed because it’s over fished. You can get live halibut at some seafood stores but it’s very expensive. A live fish is about $60.
You can get halibut fillet for cheaper price as it’s commonly available in many supermarkets. Frozen halibut tends to be rubbery and dry after cooking, so try not to buy frozen halibut fillets. You can also use cod fish fillets or cod loins, just like my baked cod recipe.
How To Make Ginger Soy Fish
Ginger is the secret ingredient in this pan seared halibut recipe. Ginger imparts an amazing nuance to halibut fish and rids it from potential fishy odor.
It’s important that when cooking halibut, you gently flip the fish over with a pair of chopsticks or wooden spatula. This will prevent the fish from breaking apart. To serve, top the fish with the ginger strips, chopped scallion and serve it with warm steamed rice.
This is one of the best halibut recipes. The fish is doused in a savory and utterly delicious soy sauce. Try my ginger soy fish recipe. Enjoy!
Frequently Asked Questions
This recipe is only 348 calories per serving.
What To Serve With Ginger Soy Fish
This meal is best served with steamed rice. For a wholesome meal and easy 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 Soy Fish Recipe
Ingredients
- 12 oz (350g) halibut fish fillet , or other white fish (please see recipe notes)
- 1 tablespoon cornstarch
- 2- inch (5cm) ginger
- 2 tablespoons cooking oil
- 1 tablespoon chopped scallions
Sauce:
- 2 tablespoons soy sauce
- 2 tablespoons water
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 3 dashes ground white pepper
Instructions
- Cut the fish into thick, bite-sized pieces. Add cornstarch to the fish fillets and coat them evenly. Set aside.
- Peel the ginger, slice it, and cut it into thin strips.
- Mix all the ingredients for the sauce in a small bowl. Stir well to combine and ensure the sugar melts.
- Heat a non-stick skillet or well-seasoned wok with cooking oil over medium to high heat. Once the oil is fully heated, add the ginger and stir-fry until it turns light brown. Remove the ginger from the oil and set aside in a bowl.
- Using the ginger-infused oil, pan-fry the fish until both sides turn light to golden brown. Be sure to turn the fish gently with a spatula, tongs, or preferably a pair of long cooking chopsticks. Fish fillets are delicate, so handle them carefully to avoid breaking them while pan-frying.
- Add the sauce to the fish. Once the sauce starts to bubble, turn off the heat and dish out the fish. Top with the ginger strips and scallions. Serve immediately with steamed rice.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great recipie, added the juice of 3 limes to the sauce instead of water to make lime and soy fish.
Also made it several times to recipie and still amazing.
Hi Dave, the lime juice sounds like a great twist. I love it. Will have to try it myself. :)
This was great. This was the first time I made it. I tripled the sauce and ginger amount and then stir fried asparagus, a red bell pepper and some red onion in a first round then followed the recipe, mixing them all together at the end. It was delicious. Thanks for your great recipe.
Thanks Scott for trying my recipe! Love the addition of the veggies!
Outstanding dish Bee. 👍🏼used a little bit of Szechuan chili flakes and brown sugar in the sauce. Turned out great. Made it 5-6 times already using Cod, Halibut, Ling cod and Chilean Sea Bass. All turned out great.
Hi Brent, awesome, and thanks for your comment and 5 stars rating. Yes, I love this recipe, so good with steamed rice! :)
Bee, this recipe is very good! I have made it 5 times now and every time, it kills!
My wife said this recipe is tied with ceviche for her favorite way to eat fish!
I used grouper that I caught 2 days ago, it was delicious. Its tough to get fresh halibut here. I might try with flounder next time, just to change it up.
Thanks from Carolina Beach, NC!!
Thanks Jack for trying my recipe, please give me ratings if you like my recipe. Please try more recipes, they are all good! :)