Ginger Soy Fish

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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.

Pan seared halibut in ginger soy sauce.
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In Chinese cuisine, fish is a staple at everyday dinners and festive celebrations like Chinese New Year—it’s considered a symbol of prosperity and good luck! The word for fish, “yu” (鱼), symbolizes abundance, good fortune, and wealth, making it an essential part of the celebration.

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!

For more easy and delicious fish recipes, check out my Steamed Fish recipe next!


Halibut

Halibut fish fillet on a chopping board.

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.


Pan-Searing Is The Best Way To Cook Fish

Ginger soy habit recipe made with halibut fish fillet, soy sauce, ginger and scallions.

I’ll be honest—fish is one of the hardest ingredients to master in the home kitchen. As a beginner, you might struggle with choosing the right type, prepping it properly, and finding a recipe that’s both simple and foolproof.

For beginners, pan-searing in a skillet—preferably non-stick—is the most beginner-friendly way to cook fish at home. It delivers a beautifully crisp, golden crust while sealing in moisture, keeping the inside tender and flaky. This method offers reliable, delicious results and builds confidence with every try.

That’s exactly why this ginger soy fish recipe is a game-changer. It strikes the perfect balance of flavor, texture, and ease. The bold, savory-sweet ginger-soy sauce enhances the natural flavor of the fish without overpowering it—no fishy taste, no complicated steps, and absolutely no stress. It’s restaurant-quality in minutes and practically fail-proof, making it the perfect dish to win over even the most hesitant fish eaters.


Ingredients You’ll Need

Ginger soy fish ingredients.

Above please find all the ingredients you will need for this recipe.

  • Fish fillet
  • Ginger – preferably fresh young ginger.
  • Soy sauce – I recommend Kim Lan or Lee Kum Kee brand soy sauce.

Please refer to the recipe card at the bottom of this post for full details on each ingredient.

Substitutions

  • 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!
  • Cooking oil – Use vegetable or canola oil, not olive oil—it’s too strong for this dish.

Pro Tip #1: Why Use Halibut Or Other White Fish
Halibut is meaty, flaky, and holds its shape nicely when pan-fried. It soaks up the sauce beautifully without falling apart. Can’t find halibut? No worries—cod, sea bass, or snapper work just as well. Just go for thicker cuts so they don’t break up in the pan.

Pro Tip #2: What Cornstarch Does Here
A quick toss in cornstarch helps the fish stay tender and gives the surface a light, velvety layer. It also helps the sauce cling better—so you get more flavor in every bite.

Pro Tip #3: Why Slice Ginger Into Thin Strips
Slicing the ginger into thin matchsticks means they crisp up fast and infuse the oil with tons of flavor. Plus, those golden ginger strips on top? They’re the best part—fragrant, punchy, and full of texture.


Secret Ingredient

Golden brown fried ginger strips in a small bowl.

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

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.

Ginger Soy Fish

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!

Ginger soy fish sauce in bowl.

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!

Ginger strips in a skillet.

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.

Crispy pan seared fish fillet in a skillet.

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.

Pro Tip: The best tool for this is a pair of long cooking chopsticks—they give you more control and a gentler touch, so flipping delicate fish is way easier (and less likely to break apart).

Ginger Soy Fish

Once the fish is all nice and golden, pour that sauce over. You’ll see it start to bubble—perfect! When that happens, turn off the heat and gently transfer the fish to your plate. Top with those crispy ginger strips and a sprinkle of chopped scallions for a fresh little crunch. Serve it right away with warm, fluffy steamed rice.

Sidenote: Some fish can release quite a bit of oil as they cook—if yours does, just spoon out the excess before adding the sauce. You don’t want it to dilute all that good flavor.


Frequently Asked Questions

Can I use frozen fish fillets?

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!

Can I make this recipe without cornstarch?

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, but it’s not the same without it.

How can I make the fish extra crispy?

For crispy fish, heat the oil well before adding the fish. Don’t overcrowd the pan—let each piece cook undisturbed for a few minutes to get a golden crust before flipping.

How do I store the leftovers?

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!

How many calories per serving?

This recipe is only 348 calories per serving.

Cooking halibut with ginger and soy sauce.

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 FacebookPinterest, and Instagram for new updates.


Other Fish Recipes You Might Like

Freshly baked cod fillet with seasonings crust on a plate, garnished with lemon slices and herbs.
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4.59 from 246 votes

Ginger Soy Fish Recipe

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.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 people
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Ingredients  

  • 12 oz (350g) halibut fish fillet or other white fish, please see recipe notes
  • 1 tablespoon cornstarch
  • 2- inch (5cm) ginger, peel, slice, and cut into thin strips
  • 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 and slice the ginger 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

What is a white fish? White fish refers to a group of fish with white flesh, for example: halibut, pollock, cod, snapper, sole or flounder. You want to use firm white fish as it’s easier to cook.

Nutrition

Serving: 2people, Calories: 348kcal, Carbohydrates: 11g, Protein: 33g, Fat: 18g, Saturated Fat: 1g, Cholesterol: 83mg, Sodium: 1122mg, Sugar: 6g

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Rasa Malaysia

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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136 Comments

  1. John says:

    Hello Bee I just make the soy ginger fish. I used cod and pared it with Asian pear salad. It was great everyone loved it. Thank you are such a good recipe.

  2. MARY says:

    CAN DRY GINGER BE USED?

    1. Rasa Malaysia says:

      No, it won’t taste good. Just skip and use garlic.

    2. Tina Orlandino says:

      It could but has a very dissimilar taste profile. Not unpleasant just not the same.

  3. Annie says:

    Yum! Do you think there is any good way to reheat this?

    1. Rasa Malaysia says:

      Microwave!

  4. Kelly Smyth says:

    OMG! Delicious! We loved it and will definitely make it again. What would you serve as a vegetable side?

    1. Admin says:

      https://rasamalaysia.com/napa-cabbage/

  5. Narina says:

    Just made this recipe for lunch this afternoon, my husband said I should make it again! It is lovely, thank you for this wonderful recipe! So easy to make as well.

    1. Rasa Malaysia says:

      Awesome thanks for trying!

      1. Brenda says:

        I just made this for my husband and I for lunch. WOW It was excellent! I will definitely make this again soon!! Thank you for posting!!

  6. Priscilla says:

    5 stars
    I followed this recipe exact and it was so delicious. My 11 and 7 year old both loved it and ate every last bite. My husband requested this be added in to the regular rotation. Thanks for a tasty dish that was also easy to make!

  7. Ashley says:

    5 stars
    Tried this recipe last minute and I didn’t have any scallops but it still turned out perfectly !!! Amazing

  8. JO Stafford says:

    Made this tonight, should have cut ginger thinner but so good!

    1. Rasa Malaysia says:

      Awesome!

      1. Micheline says:

        Thank you for this amazing and simple recipe. I used seabass and the skin was nice and crunchy. I paired this dish with a veggie chow mein, white rice and I fried up some lumpia as a starter. We’re big eaters so I almost tripled the recipe. I cooked the fish in batches so as to not break the fillets, then put everything back in before adding the sauce. We’ll def eat this again!

        1. Rasa Malaysia says:

          Awesome!

  9. Bonnie Storie says:

    Just made this tonight. Absolutely amazing recipe! I cut the sesame oil down a bit, (personal taste) but other than that, I followed the recipe exactly. My husband insists that I make this again, soon! Thank you SO much for sharing.

    1. Admin says:

      Thanks.

  10. Elke says:

    Absolutely yummy. I added some fresh hot peppers since we like some heat. Very easy but tasty recipe.

    1. Admin says:

      Thanks.