Ginger Soy Fish brings together crispy, golden-edged Ginger Soy Fish with a savory-sweet sauce that clings to every bite. I first made this on a rainy Tuesday when I needed dinner fast, and the smell of ginger sizzling in hot oil pulled my whole family into the kitchen. It's quick enough for weeknights, uses simple ingredients you probably have on hand, and tastes like something you'd order at your favorite Asian restaurant.
If you love easy seafood dinners, you might also enjoy this Easy Spinach Tortellini Soup with Italian Sausage recipe or this Easy Creamy Zucchini Risotto recipe . Pair it with a bowl of Easy White Chicken Lasagna Recipe , and you've got a meal everyone will ask for again.
What You'll Love About This Ginger Soy Fish
This pan-seared white Ginger Soy Fish is everything you want in a quick dinner. It's ready in 20 minutes, which means you can have a hot, satisfying meal on the table faster than takeout would arrive. The flavors are bold but balanced, with the ginger adding a bright, aromatic kick and the soy sauce bringing that savory depth. It's also really forgiving, you can use halibut, cod, snapper, or any firm white fish you find at the store. And because it's cooked in one pan, cleanup is a breeze. This is the kind of recipe that makes you feel like a confident cook, even if seafood isn't usually your thing.
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Ginger Soy Fish Ingredients
Here's everything you need to make this delicious Asian-style Ginger Soy Fish dinner.
See Recipe Card Below This Post For Ingredients Quantities
Fish:
- Halibut fish fillet or other firm white fish : Halibut holds up beautifully when pan-fried and stays tender and flaky. You can also use cod, snapper, sole, or flounder, any firm white Ginger Soy Fish will work.
- Cornstarch : This gives the Ginger Soy Fish a light, crispy coating without feeling heavy. It helps the sauce cling to the fish and creates those golden edges.
- Fresh ginger : Ginger adds a warm, aromatic flavor that infuses the oil and pairs perfectly with the soy sauce. Fresh ginger is key here.
- Cooking oil : Use a neutral oil like vegetable or canola. This gets infused with the ginger and becomes the base for frying the Ginger Soy Fish .
- Chopped scallions : Scallions add a fresh, mild onion flavor and a pop of color on top of the finished dish.
Sauce:
- Soy sauce : This brings the savory, umami-rich base to the sauce. Use regular or low-sodium depending on your preference.
- Water : Helps thin the sauce just enough so it coats the Ginger Soy Fish without being too salty or thick.
- Sugar : Balances the saltiness of the soy sauce and adds a touch of sweetness that rounds out the flavors.
- Sesame oil : Adds a nutty, toasted aroma that makes the whole dish smell amazing. A little goes a long way.
- Ground white pepper : Gives a subtle warmth and a hint of spice without overpowering the other flavors.
How To make Ginger Soy Fish
Prep the fish: Cut your halibut into thick, bite-sized pieces so they cook evenly. Coat each piece with cornstarch, making sure every side is lightly dusted, and set them aside on a plate.
Prepare the ginger: Peel your ginger and slice it into thin strips. These will infuse the oil and add flavor and texture to the finished dish.
Make the sauce: In a small bowl, whisk together the soy sauce, water, sugar, sesame oil, and ground white pepper. Stir until the sugar dissolves completely. This takes about 30 seconds.
Infuse the oil: Heat your cooking oil in a non-stick skillet or wok over medium-high heat. When the oil shimmers, add the ginger strips and stir-fry them until they turn light brown and smell fragrant, about 1 to 2 minutes. Remove the ginger with a slotted spoon and set it aside.
Pan-fry the fish: Using the same ginger-infused oil, carefully add the cornstarch-coated Ginger Soy Fish pieces to the skillet. Let them cook without moving for about 2 to 3 minutes until the bottoms turn light golden brown. Flip gently with a spatula or tongs, being careful not to break the fillets, and cook the other side for another 2 to 3 minutes.
Add the sauce: Pour the prepared sauce over the Ginger Soy Fish . Let it bubble and sizzle for about 30 seconds, spooning some of the sauce over the fish as it cooks. Turn off the heat.
Serve: Transfer the Ginger Soy Fish to a serving plate. Top with the reserved ginger strips and sprinkle with chopped scallions. Serve immediately with steamed rice while it's hot and the sauce is still glossy.
Substitutions and Variations
Fish options: If you can't find halibut, try cod, snapper, sole, or flounder. Any firm white Ginger Soy Fish that holds its shape when cooked will work beautifully.
Sweetener swap: You can use honey or maple syrup instead of sugar. Start with 2 teaspoons and adjust to taste, since liquid sweeteners are often sweeter.
Spice it up: Add a pinch of red pepper flakes to the sauce or a sliced fresh chili when you fry the ginger for a little heat.
Gluten-free: Use tamari or coconut aminos instead of soy sauce, and make sure your cornstarch is certified gluten-free.
Baked version: If you prefer not to pan-fry, you can bake the cornstarch-coated Ginger Soy Fish at 400°F for 12 to 15 minutes, then drizzle the sauce over the top before serving.
Equipment For Ginger Soy Fish
Non-stick skillet or well-seasoned wok: This prevents the Ginger Soy Fish from sticking and makes flipping easier. A 10 to 12-inch pan works best.
Spatula, tongs, or long cooking chopsticks: Use whatever feels comfortable for flipping the Ginger Soy Fish gently without breaking it.
Small bowl for sauce: You'll mix the sauce ingredients here before adding them to the pan.
Knife and cutting board: For slicing the ginger and cutting the Ginger Soy Fish into pieces.
Storage and Reheating
Refrigerator: Store leftover ginger soy Ginger Soy Fish recipe in an airtight container in the fridge for up to 2 days. The fish will soften a bit as it sits in the sauce, but it still tastes great.
Reheating: Warm the Ginger Soy Fish gently in a skillet over medium-low heat for 3 to 4 minutes, adding a splash of water if the sauce has thickened too much. You can also reheat it in the microwave in 30-second intervals, though the texture won't be quite as crispy.
Freezing: I don't recommend freezing this dish. The texture of the Ginger Soy Fish and the cornstarch coating don't hold up well after thawing.
expert tips
Use room-temperature fish: Let your Ginger Soy Fish sit out for 10 minutes before cooking. Cold fish can lower the pan temperature and make it harder to get that crispy crust.
Don't crowd the pan: If you're making more than 2 servings, cook the fish in batches. Overcrowding steams the Ginger Soy Fish instead of frying it.
Let the fish cook undisturbed: Resist the urge to move the Ginger Soy Fish around. Let it sit for 2 to 3 minutes before flipping so it develops a golden crust and releases easily from the pan.
Taste the sauce first: If you're sensitive to salt, start with 1 tablespoon of soy sauce and add more as needed. You can always add, but you can't take it away.
Serve immediately: This easy halibut recipe tastes best right after cooking, when the Ginger Soy Fish is still crispy and the sauce is warm and glossy.
FAQ
What is the best fish for ginger soy fish?
Firm white Ginger Soy Fish like halibut, cod, snapper, or flounder work best. They hold their shape when pan-fried and have a mild flavor that pairs beautifully with the ginger and soy sauce. My family loves halibut because it's thick and stays really tender, but cod is more budget-friendly and tastes just as good.
Can I make this recipe ahead of time?
I wouldn't recommend making this too far ahead. The fish tastes best right after cooking when it's crispy and fresh. You can prep the sauce and slice the ginger a few hours early, but wait to cook the Ginger Soy Fish until you're ready to serve.
What should I serve with ginger soy fish?
Steamed rice is the classic pairing, it soaks up all that delicious sauce. You can also serve it with stir-fried vegetables, a simple cucumber salad, or even noodles if you want something different. My kids love it with fried rice on the side.
Can I use other sweeteners instead of sugar?
Yes! Honey or maple syrup work well. Start with about 2 teaspoons since they're sweeter than granulated sugar, and adjust to taste. Just keep in mind that liquid sweeteners will make the sauce slightly thinner.
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Ginger Soy Fish
Ingredients
Method
- Cut the fish into thick, bite-sized pieces and coat evenly with cornstarch. prep
- Peel and slice the ginger into thin, uniform strips. prep
- Combine soy sauce, water, sugar, sesame oil, and white pepper in a small bowl, stirring until sugar dissolves. mix
- Heat cooking oil in a non-stick skillet or wok over medium-high heat until shimmering. prep
- Add ginger strips to the hot oil and stir-fry until they turn light brown, then remove and set aside. prep
- Pan-fry the fish in the ginger-infused oil until both sides are golden brown, turning gently to avoid breaking the fillets. bake
- Pour the prepared sauce over the fish and allow it to bubble for a few seconds, then remove from heat. assemble
- Plate the fish, topping with cooked ginger strips and chopped scallions, and serve immediately with steamed rice. finish
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