Description
This dish features tender, flaky white fish pieces coated in a rich, savory ginger-soy glaze. The fish is gently cooked to a golden finish, then tossed in a glossy sauce that balances the aromatic warmth of fresh ginger and garlic with the umami depth of soy. It is elegantly garnished with vibrant green onions and delicate, crispy fried ginger strands, offering a delightful textural contrast to the soft fish and smooth sauce.
Ingredients
- * 1.5 lbs white fish fillets (such as cod, halibut, or tilapia), cut into 1-inch cubes
- * 2 tablespoons cornstarch, divided
- * 1/2 teaspoon salt
- * 1/4 teaspoon black pepper
- * 2 tablespoons vegetable oil, plus more for frying ginger
- * 4 cloves garlic, minced
- * 2 tablespoons fresh ginger, grated
- * 1/4 cup low-sodium soy sauce
- * 2 tablespoons brown sugar
- * 1 tablespoon rice vinegar
- * 1/2 cup water or vegetable broth
- * 1 teaspoon sesame oil
- * 2 green onions, sliced, for garnish
- * 1-inch piece fresh ginger, julienned into thin strips, for crispy garnish
Instructions
- **Prepare Crispy Ginger:** Heat 1/4 cup vegetable oil in a small pan over medium heat. Add the julienned ginger strips and fry gently until golden brown and crispy, about 3-5 minutes. Remove with a slotted spoon and drain on a paper towel-lined plate. Set aside.
- **Prepare Fish:** Pat the fish cubes dry with paper towels. In a medium bowl, toss the fish with 1 tablespoon of cornstarch, salt, and pepper until lightly coated.
- **Cook Fish:** Heat 2 tablespoons of vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the fish in a single layer, working in batches if necessary to avoid overcrowding. Cook for 2-3 minutes per side, until golden brown and cooked through. Remove the cooked fish from the skillet and set aside.
- **Make the Sauce:** In the same skillet, reduce heat to medium. Add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
- **Combine Sauce Ingredients:** Stir in the soy sauce, brown sugar, rice vinegar, and water or vegetable broth. Bring the mixture to a gentle simmer, stirring until the sugar dissolves.
- **Thicken Sauce:** In a small bowl, whisk the remaining 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Pour the slurry into the simmering sauce, whisking constantly until the sauce thickens to a glossy consistency. Remove from heat and stir in the sesame oil.
- **Combine and Serve:** Gently add the cooked fish back into the skillet with the sauce. Toss carefully to coat all the fish pieces evenly.
- **Garnish:** Transfer the ginger soy fish to a serving dish. Garnish generously with sliced green onions and the prepared crispy fried ginger. Serve immediately, ideally with steamed rice or noodles.
Notes
* For best results, use firm white fish that holds its shape well when cooked.
* Adjust the sweetness of the sauce by adding more or less brown sugar to taste.
* Ensure the fish is patted very dry before coating with cornstarch to achieve a better sear.
* Do not overcrowd the pan when cooking the fish, as this can steam the fish instead of searing it.
* The crispy ginger can be prepared a day in advance and stored in an airtight container at room temperature.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 320 kcal
- Fat: 10g
- Carbohydrates: 20g
- Protein: 35g