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Ginger soy fish is one of my favorite ways to cook halibut—so simple and packed with flavor, and it only takes 20 minutes! I love pan-searing the fish until it’s crispy, then drizzling it with a savory ginger-soy sauce.
Chinese New Year Fish
In Chinese cuisine, fish is a must-have for Chinese New Year—it’s considered auspicious! The word for fish, “yu” (鱼), symbolizes abundance, good fortune, and prosperity, making it an essential part of the celebration. No Chinese New Year meal feels complete without fish as one of the main dishes.
Traditionally, fish is served whole, with its head and tail, like in my Chinese Steamed Fish recipe. This represents wholeness, a symbol of luck and prosperity. But I get that not everyone loves the whole fish, so I created this ginger soy fish using halibut fillets. It’s just as delicious and a little more approachable. Be sure to check out my step-by-step video below to make this dish perfectly every time!
Halibut
Halibut is a type of flat fish with a delicate flavor and semi-firm texture. It’s a white fish that’s perfect for pan-searing, sautéing, or grilling.
When you’re buying halibut, try to go for Pacific halibut as it’s more sustainable. Atlantic halibut, on the other hand, is overfished, so it’s best to avoid that. You might find live halibut at some seafood markets, but be prepared—it’s pricey, with live fish costing around $60.
If you want to keep things more affordable, halibut fillets are a great option and are available in most supermarkets. Just a heads-up—frozen halibut tends to get rubbery and dry after cooking, so it’s best to skip that. You can also use cod fillets or loins, like in my Baked Cod recipe.
Why I Love This Recipe
- Quick and easy. In just 20 minutes, I can have a flavorful, satisfying meal on the table. It’s perfect for when I’m short on time but still want something delicious!
- Loaded with flavor. The ginger-soy sauce is my secret weapon—it’s that perfect balance of savory, sweet, and umami. Honestly, it’s a flavor explosion that’s hard to beat.
- Crispy and tender. I love how pan-searing the fish gives it a crispy, golden crust while keeping the inside nice and flaky. It’s honestly the best way to cook fish without it drying out.
- Light and healthy. Halibut or any white fish makes this dish lean and protein-packed, but still full of flavor. It’s light and fresh, but totally satisfying.
Ingredients You’ll Need
- Halibut fish fillet – If you don’t have halibut, no worries! You can use other firm white fish like cod, sea bass, or even tilapia. Or, you can swap the fish for chicken and make my Ginger Soy Chicken recipe instead!
- Cornstarch
- Ginger
- Cooking oil – Use vegetable or canola oil, not olive oil—it’s too strong for this dish.
- Soy sauce
- Water
- Sugar
- Sesame oil
- Ground white pepper
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
Secret Ingredient
Ginger is the secret ingredient in this pan-seared halibut recipe. It adds a wonderful depth of flavor and helps eliminate any potential fishy odor, making the fish taste amazing.
When cooking halibut, it’s important to handle the fish gently. I like to use chopsticks or a wooden spatula to flip it over so it doesn’t break apart. Once it’s cooked, I top the fish with fresh ginger strips and chopped scallions, then serve it with warm steamed rice for the perfect meal.
This is hands down one of the best halibut recipes. The fish is bathed in a savory, utterly delicious soy sauce that brings everything together. Try my easy ginger soy fish recipe and enjoy!
How T0 Make Ginger Soy Fish
Start by cutting the fish into thick, bite-sized pieces. Then, sprinkle the cornstarch over the fish and toss it around so every piece gets a nice even coat.
Next, grab your ginger, peel it, and slice it up. Then, just cut those slices into thin strips. Don’t stress about making them perfect, just go for nice, thin pieces!
Now, grab a small bowl and toss in all the sauce ingredients. Give it a good stir until everything’s mixed together and the sugar’s all dissolved. You want that sauce nice and smooth!
Heat up your non-stick skillet or wok with some cooking oil over medium-high heat. Once the oil’s nice and hot, toss in the ginger and stir it around until it turns a light golden brown. Once it’s done, take the ginger out and set it aside in a bowl for now.
Now, using that ginger-infused oil, toss the fish into the pan and fry it until both sides turn a nice golden brown. Be super gentle when flipping the fish—use a spatula, tongs, or, if you’ve got them, a pair of long cooking chopsticks. The fillets are pretty delicate, so take your time to avoid breaking them. You want them crispy, not falling apart!
Once the fish is all nice and crispy, pour that sauce over it. You’ll notice it start to bubble—perfect! When that happens, turn off the heat and carefully scoop the fish onto your plate. Top it with those ginger strips and a handful of chopped scallions for that fresh crunch. Serve it up right away with some warm, fluffy steamed rice. Enjoy!
Frequently Asked Questions
Fresh fish is definitely the way to go for this recipe! If you’re using frozen, just make sure to thaw it completely and pat it dry. Extra moisture can mess with the texture, and we want that fish nice and crispy!
The cornstarch is key for that light, crispy coating—don’t skip it! If you’re out of cornstarch, you can swap it with potato starch or rice flour, but it’s not the same without it.
Be gentle with the fish! Use a non-stick skillet, and when it’s time to flip, go for long cooking chopsticks, a spatula, or tongs—whatever you’re most comfortable with. Just don’t overcrowd the pan so the fish has room to crisp up beautifully.
To keep the fish crispy, I recommend storing the fish and sauce separately. When you’re ready to eat, just reheat the fish in a hot skillet to crisp it up again, then drizzle the sauce on top!
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 Fish 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.
Absolutely LOVED this recipe! Instead of rice I put noodles through the sauce. So so good!
Thanks.
Wow! That was amazing. I put in some sriracha because we like a bit of heat. It’s a keeper for sure!
i made it it was a hit DELICIOUS!!!!!!!.I used halibut fresh ginger and very good soy sauce every one loved
i made it again i used Chilean sand bass oh my Lord the recipe worked even better with this kind of fish only this is very expensive
and not easy to find but the end results are great
this recipe is perfect loved loved
Thanks for your support!
This came out really great! Definitely will make again. Yummmmmmmm
Thanks!
I made this with monkfish (no bones!) and just left the ginger (and some garlic and hot pepper) in the oil while cooking the fish. Came out very tasty.
Thanks for trying.
This recipe is delicious! I really enjoy trying new recipes and usually take lots of liberty with “improving” it to suit my taste. This one, however, is perfect just as it is. Thank you!
Delicious! Made a second time with tiger shrimp, also good.
My son loved it,I tasted the sauce and it was delicious and maybe I could use tofu being vegan.
That’s a great idea.
Made this last night and it was amazing. The only change I made was to use less sugar, as my partner prefers his proteins to not taste noticeably sweet. Simple and delicious, will definitely be making this again!
Thanks for support!
It was okay. It came across a bit dry (maybe slightly overcooked to get the brown color), and the firm crust didn’t hold with the sauce. I think I like my halibut as sashimi if really fresh (just a few slices), and the rest as a deep fry with a thick batter as in fish and chips.
This dish is amazing but it sounds like you have overcooked the fish. You do not want the firm crust, you want the sauce to go inside the fish. That’s how good Asian fish dishes should be.
Was very tasty. Family loved it.
I love halibut and ginger but never know how to make this dish . I ate in restaurant many time and I always love it .
Thank you for sharing this . I forward to all my friends and pic of the fish I make they all gonna try to make it too .
I am going to try more of your recipe .
It’s easy , simple and tasty .
Tried this recipe with just the fish and marinade (didn’t have ginger and scallions) and it was delicious! So easy and one of my new favorites for sure.
Awesome, please try more recipes.