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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.
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 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
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
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
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.
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).
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
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, but it’s not the same without it.
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.
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, 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely delicious. Quick and easy and one of the best fish recipes I have ever tried!
Thank you for your comment!
This is now one of my husband’s FAVORITE dishes. I use more ginger than the recipe calls for, and I double the sauce ingredients. DELICIOUS!
You lost most of us with this comment: “try not to buy frozen.” Very few of us have any other choice. Even coastal cities here on the east coast have little opportunity to by non-frozen Atlantic fish, and those of us who live inland are probably totally out of luck. Ocean fish is almost always flash frozen on the boat before coming ashore to the fish markets. And as halibut is a cold water fish, I’m not sure it’s even caught south of the Canadian border, although I’m certain someone will correct me if that’s not true. All of the frozen halibut available in my markets sources from Alaskan waters.
Hi Janet. Yes, I understand it’s not easy to get fresh fish. My comment was not meant to offend anyone. The recipe will still work quite well with frozen fish, but I would encourage you to try it with fresh fish at least once if you are able to get it. The recipe is a Cantonese recipe from Guangdong, China, and traditionally made with fresh fish as the province is next to the sea. Happy cooking!
I made this Ginger soy dish for dinner last night. I used a whole pompano. It was delicious!!
In fact I will make it again tomorrow.
Thanks for sharing!
Thank you for your comment, Eden. So glad you liked the recipe.
This is one of the easiest and best fish recipes out there. I serve with rice and snow peas. You can’t have too much ginger either. Make more than it calls for.
Thank you. So glad you like this recipe.
Wow! How good is this recipe! It turned out so much nicer than the one we had in the restaurant. Plus it was so simple and quick to make and didn’t create a lot of cleanup. Thank you so much, we absolutely loved it!
Thank you!
For being so utterly simple, with easy-to-get ingredients, this was one of the best recipes I’ve ever used for halibut. It’s actually kind of hard to find Asian recipes for halibut specifically (I’ve used it when it was… really not the best choice). And the crispy ginger? OHHHHHH man. I made a LOT of REALLY good dishes for new years, but this one was stunning. Very much would recommend.
Awesome! :)
I loved this recipe. I’ll be making this one again! :) I also served with the roasted bok choy and it was a great combo.
I made this dish for my family and it has become an instant favorite. Wonderful recipe.
Thanks! :)
Great dish enjoyed immensely thanks. Used coral trout
My wife was sooo impressed by this dish.