Why Make This Recipe
Pan-Fried Fish with Ginger and Scallions is a delicious and easy dish that’s full of flavor. This recipe highlights the natural taste of fish, enhanced by fresh ginger and aromatic scallions. It’s perfect for a quick dinner or impressing your guests with a tasty meal. Plus, it uses ingredients that are often found in your kitchen, making it simple to whip up any day of the week.
How to Make Pan-Fried Fish with Ginger and Scallions
Ingredients:
- 1 fish (such as sea bass, tilapia, red snapper, or other white fish), cleaned, scaled, and sliced
- Salt and pepper
- Cooking oil
- Ginger, sliced
- Garlic, minced
- Green onions, chopped
- Red chili peppers, sliced (optional)
- Soy sauce
- Rice wine or dry sherry
Directions:
- Prepare the fish: Rinse the fish fillets and pat them dry. Season with salt and pepper.
- Pan-fry the fish: Heat oil in a large skillet over medium-high heat. Add the fillets skin-side down and cook for 3-4 minutes until the skin is crispy and golden brown. Flip the fillets and cook for another 1-2 minutes until cooked through. Remove from the pan and set aside.
- Sauté aromatics: Add a bit more oil to the pan, then add the ginger, garlic, and red chili peppers (if using). Sauté for 1-2 minutes until fragrant.
- Add sauce: Pour in soy sauce and rice wine, and let it sizzle for a few seconds.
- Finish: Return the fish fillets to the pan, coating them with the sauce. Garnish with green onions and serve hot.
How to Serve Pan-Fried Fish with Ginger and Scallions
Serve the pan-fried fish hot off the stove, garnished with fresh green onions. This dish pairs nicely with steamed rice or sautéed vegetables. You can also serve it with a side of salad for a light meal.
How to Store Pan-Fried Fish with Ginger and Scallions
If you have leftovers, store them in an airtight container in the refrigerator. It is best to eat the fish within 1-2 days for the best taste and texture. Reheat gently in a skillet to avoid drying it out.
Tips to Make Pan-Fried Fish with Ginger and Scallions
- Make sure the oil is hot enough before adding fish to get a crispy skin.
- Use fresh ingredients for the best flavor.
- Feel free to adjust the amount of ginger and garlic based on your personal taste.
- For added freshness, serve with lime wedges or lemon slices.
Variation
You can easily change the fish type to suit your preference. Try using salmon or trout for a different taste. Adding vegetables like bell peppers or broccoli during the sautéing step can also enhance the dish.
FAQs
Can I use frozen fish for this recipe?
Yes, you can use frozen fish. Just make sure to thaw it completely and pat it dry before cooking.
What if I don’t have rice wine or dry sherry?
If you don’t have rice wine or dry sherry, you can substitute with white wine or even chicken broth.
Can I make this dish in advance?
While it’s best served fresh, you can prepare the sauce ahead of time and store it in the refrigerator. Cook the fish just before serving for the best texture.
Pan-Fried Fish with Ginger and Scallions
Ingredients
Main ingredients
- 1 whole fish (such as sea bass, tilapia, red snapper, or other white fish), cleaned, scaled, and sliced Choose your preferred type of white fish.
- Salt and pepper To taste
- 2 tablespoons cooking oil For frying
Aromatics
- 1 inch ginger, sliced Fresh ginger for flavor.
- 2 cloves garlic, minced Adds depth to the dish.
- 2 stalks green onions, chopped For garnish and flavor.
- 1 small red chili peppers, sliced (optional) For added heat.
Sauce ingredients
- 2 tablespoons soy sauce For seasoning.
- 1 tablespoon rice wine or dry sherry Enhances the sauce; can substitute with white wine.
Instructions
Preparation
- Rinse the fish fillets and pat them dry. Season with salt and pepper.
Cooking the Fish
- Heat oil in a large skillet over medium-high heat.
- Add the fillets skin-side down and cook for 3-4 minutes until the skin is crispy and golden brown.
- Flip the fillets and cook for another 1-2 minutes until cooked through. Remove from the pan and set aside.
Sautéing Aromatics
- Add a bit more oil to the pan, then add the ginger, garlic, and red chili peppers (if using). Sauté for 1-2 minutes until fragrant.
Finishing the Dish
- Pour in soy sauce and rice wine, and let it sizzle for a few seconds.
- Return the fish fillets to the pan, coating them with the sauce. Garnish with green onions and serve hot.