A flavorful and aromatic dish featuring tender fish fillets pan-seared to perfection, complemented by the zest of ginger, the freshness of scallions, and the umami depth of soy sauce. This quick and easy recipe brings together classic Chinese flavors, making it an excellent choice for a weeknight dinner or a special occasion.
Why You’ll Love This Recipe
- Quick and easy – Ready in just 20 minutes, perfect for a busy evening.
- Healthy and light – Uses minimal oil while delivering bold flavors.
- Authentic taste – Captures the essence of classic Chinese home-cooked dishes.
- Versatile – Works well with various types of white fish like cod, sea bass, or grouper.
Ingredients
- 1 pound white fish fillets (such as grouper, cod, or sea bass)
- 2 tablespoons vegetable oil
- 1-inch piece of ginger, julienned
- 2 scallions, cut into 1-2 inch lengths
- 2 tablespoons rice wine
- 3 tablespoons light soy sauce
Directions
- Prepare the ingredients: Pat the fish fillets dry with paper towels to remove excess moisture. Julienne the ginger and cut the scallions into 1-2 inch lengths.
- Heat the oil: In a large skillet, heat the vegetable oil over medium-high heat until shimmering.
- Cook the fish: Carefully place the fish fillets into the skillet. Cook for approximately 2 minutes on one side, then gently flip using a spatula.
- Add aromatics and seasoning: Sprinkle the julienned ginger over the fish and pour the rice wine into the skillet. Continue cooking for another 2 minutes.
- Incorporate scallions and soy sauce: Add the scallions and drizzle the soy sauce over the fish. Let it cook for an additional minute, or until the fish is fully cooked and flakes easily with a fork.
- Serve: Transfer the fish to a serving plate, spoon the pan sauce over the top, and enjoy immediately.
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
- Servings: 2
- Calories: Approximately 250 kcal per serving
Variations
- Add garlic – Enhance the flavor by sautéing minced garlic along with the ginger.
- Spicy twist – Add sliced red chili or chili oil for a spicy kick.
- Sweet soy version – Mix 1 tablespoon of oyster sauce with the soy sauce for a slightly sweeter taste.
- Lemon zest – Squeeze fresh lemon juice over the fish before serving for a citrusy note.
- Crispy texture – Lightly coat the fish in cornstarch before pan-searing for a crispy crust.
Storage/Reheating
- Storage: Keep leftover fish in an airtight container in the refrigerator for up to 2 days.
- Reheating: Warm gently in a skillet over low heat with a splash of water or soy sauce to retain moisture.
- Freezing: Not recommended, as the texture of the fish may change upon thawing.
FAQs
What is the best type of fish for this dish?
White fish fillets like cod, sea bass, grouper, or tilapia work best for their mild flavor and flaky texture.
Can I use dark soy sauce instead of light soy sauce?
Light soy sauce is recommended for a balanced saltiness, but if using dark soy sauce, reduce the quantity slightly as it is more intense.
Can I substitute rice wine?
Yes! Dry sherry or mirin can be used as a substitute for rice wine.
How do I prevent the fish from breaking apart?
Make sure the pan is hot before adding the fish, and avoid moving it too soon. Use a thin spatula to flip gently.
Can I bake instead of pan-searing the fish?
Yes! Bake at 375°F (190°C) for about 12-15 minutes, then drizzle with soy sauce and scallions before serving.
Is this dish gluten-free?
Use tamari or gluten-free soy sauce to make this dish gluten-free.
Can I add vegetables to this dish?
Yes! Mushrooms, bok choy, or bell peppers can be sautéed alongside the fish for added texture and nutrition.
What side dishes pair well with this fish?
Steamed rice, stir-fried vegetables, or a light miso soup complement this dish well.
How do I know when the fish is fully cooked?
The fish should easily flake with a fork and appear opaque throughout.
Can I use frozen fish fillets?
Yes, but ensure they are fully thawed and patted dry before cooking to prevent excess moisture.
Conclusion
Pan-Seared Fish with Ginger, Scallions, and Soy Sauce is a quick and delicious dish that highlights fresh, bold flavors. Whether you’re preparing a simple weeknight dinner or an elegant meal, this recipe delivers a perfect balance of savory, aromatic, and umami goodness. Try it today and savor a taste of classic Chinese cooking!
Print
Pan-Seared Fish with Ginger, Scallions, and Soy Sauce
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Diet: Gluten Free
Description
Pan-seared fish fillets with ginger, scallions, and soy sauce—an aromatic dish with classic Chinese flavors. Perfect for any occasion!
Ingredients
- 1 lb white fish fillets (grouper, cod, or sea bass)
- 2 tbsp vegetable oil
- 1-inch piece ginger, julienned
- 2 scallions, cut into 1–2 inch lengths
- 2 tbsp rice wine
- 3 tbsp light soy sauce
Instructions
- Prep: Pat the fish fillets dry. Julienne the ginger and cut the scallions.
- Heat oil: In a large skillet, heat vegetable oil over medium-high heat.
- Sear fish: Place fillets in the skillet and cook for 2 minutes per side.
- Add aromatics: Sprinkle ginger over the fish and pour in rice wine. Cook for 2 more minutes.
- Finish with scallions & soy sauce: Add scallions and drizzle soy sauce. Cook for 1 more minute until fish flakes easily.
- Serve: Plate the fish, spoon pan sauce over it, and enjoy.
Notes
- Best served with steamed rice or sautéed greens.
- Substitute rice wine with dry sherry or chicken broth if needed
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Searing
- Cuisine: Chinese
