Chinese New Year Fish
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 fish as a whole, with its head and tail. 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.
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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.
How to Cook Halibut?
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!
How Many Calories per Serving?
This recipe is only 348 calories per serving.
What Dishes to Serve with This Recipe?
This meal is best served with steamed rice. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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- Cut to the fish into thick, but bite size pieces. Add corn starch to the fish fillet.
- Coat the fish with the corn starch. Set aside.
- Peel the ginger, slice and cut into thin strips.
- Mix all the ingredients for the Sauce in a small bowl. Stir to mix well and make sure that the sugar melts.
- Heat up a non-stick skillet or well-seasoned wok with the cooking oil on medium to high heat. When the oil is fully heated, add the ginger and stir-fry until they turn light brown. Remove them from the oil and set aside in a bowl.
- Using the ginger-infused oil, pan fry the fish until both surface turn light to golden brown. Make sure you turn the fish very gently with spatula or tong, or preferably with a pair of long cooking chopsticks. Fish fillets are very delicate; you don't want to break them up while pan-frying.
- Add the Sauce to the fish. As soon as the sauce bubbles. Turn off the heat and dish out. Top the fish with the ginger strips and scallion. Serve immediately with steamed rice.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.