Pan Seared Fish with Ginger, Scallions, and Soy Recipe
Pan Seared Fish With Ginger, Scallions, and Soy is a quick and flavorful dish that highlights the classic Chinese combination of ginger, scallions, and soy sauce. This simple yet delicious recipe elevates mild white fish by infusing it with savory and aromatic flavors through a quick pan-searing technique, perfect for a healthy and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese
- Diet: Gluten Free
Ingredients
Fish
- 1 lb fish (e.g., 2 8-oz cod fillets)
Vegetables and Aromatics
- 2 scallions, cut into 1-2 inch lengths
- 1 inch ginger, julienned
Liquids and Oils
- 2 tbsp vegetable oil
- 2 tbsp rice wine
- 3 tbsp light soy sauce
Instructions
- Prepare Ingredients: Cut scallions into 1 to 2 inch lengths, thinly slice and julienne the ginger. Pat dry the fish fillets thoroughly if they are wet. This ensures a good sear and prevents excess splatter during cooking.
- Heat Oil and Start Cooking Fish: In a pan, heat 2 tablespoons of vegetable oil over medium-high heat until it shimmers. Carefully add the fish fillets to the pan, skin side down if applicable.
- Sear the First Side: Let the fish cook undisturbed for about 2 minutes to develop a golden crust. This also helps the fish cook evenly before flipping.
- Flip and Add Flavorings: Gently flip the fish using a spatula to avoid breaking it. Immediately sprinkle the julienned ginger over the fish and pour in the 2 tablespoons of rice wine. Allow the alcohol to evaporate and infuse the fish with flavor for about 2 minutes.
- Add Scallions and Soy Sauce: Pour the 3 tablespoons of light soy sauce over the fish and scatter the scallions on top. This combination enhances the aroma and balances the dish with a salty, umami kick.
- Finish Cooking and Serve: Check that the fish is cooked through—the flesh should be opaque and flake easily with a fork. If needed, continue cooking briefly but be careful not to overcook. Once done, remove from heat and serve immediately.
Notes
- You can use a variety of fish for this dish including grouper (large flakes, firm texture, mildly sweet), cod (delicate, flaky, mild and buttery flavor), sea bass (moist, buttery, tender, mild sweet flavor), flounder (more delicate, handle gently to prevent breaking, mild and slightly sweet), or salmon (rich, fatty, buttery flavor that pairs well).
- Patting the fish dry before cooking helps achieve a better sear.
- Cooking times may vary slightly depending on the thickness of the fish fillets.
- Use light soy sauce to keep the dish balanced in flavor and not overly salty.
