Ginger Soy Fish
This Ginger Soy Fish recipe is a shining example of how simple ingredients can come together to create something truly special. It’s light, full of flavor, and quick enough for busy nights while elegant enough for guests.
Ingredients
Fish:
- 12 oz 350g halibut fillet (or substitute with cod, haddock, or tilapia)
- 1 tablespoon cornstarch for a light coating
- 2- inch 5cm piece of fresh ginger, peeled and cut into thin strips
- 2 tablespoons cooking oil vegetable or canola oil works well
- 1 tablespoon chopped scallions for garnish
Sauce:
- 2 tablespoons soy sauce ensure it’s Halal-certified
- 2 tablespoons water
- 1 tablespoon sugar adjust to taste
- 1 teaspoon sesame oil
- 3 dashes ground white pepper or black pepper if preferred
Instructions
Step 1: Prep the Fish
- Pat the halibut fillets dry with a paper towel. Cut into smaller pieces if preferred. Lightly coat each piece with cornstarch. This helps create a delicate crust and helps the sauce cling to the fish.
- Tip: Avoid over-coating with cornstarch; a thin dusting is all you need.
Step 2: Prepare the Sauce
- In a small bowl, mix soy sauce, water, sugar, sesame oil, and white pepper. Stir until sugar dissolves. Set aside.
- Tip: Taste and adjust sugar or soy sauce levels if you prefer a sweeter or saltier profile.
Step 3: Sauté the Ginger
- Heat the cooking oil in a non-stick skillet or wok over medium heat. Add the ginger strips and sauté for 1–2 minutes until fragrant and slightly crispy.
- Tip: Don’t burn the ginger—once it starts to brown at the edges, it’s ready.
Step 4: Cook the Fish
- Gently place the coated fish into the skillet. Sear each side for 2–3 minutes, until lightly golden and almost cooked through.
- Tip: Handle the fish gently to prevent it from breaking apart.
Step 5: Add the Sauce
- Pour the sauce over the fish and let it simmer for another 2–3 minutes, spooning the sauce over the fish as it cooks. The sauce will thicken slightly and coat the fish beautifully.
- Tip: If the sauce thickens too much, add a splash of water to loosen it.
Step 6: Garnish and Serve
- Sprinkle chopped scallions over the top and serve immediately with steamed rice or a light salad.
Notes
No halibut? Use any mild white fish like cod, tilapia, or snapper.
Low sodium? Use a reduced-sodium soy sauce to cut back on salt.
Ginger tip: Freeze ginger and grate as needed—it lasts longer and is easier to handle.
Avoid overcooking: Fish cooks quickly and becomes dry if left too long. Keep a close eye on the skillet.