Pan-Fried Fish with Ginger and Scallions
A delicious and easy-to-make dish that highlights the natural taste of fish, enhanced by fresh 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.
Notes
Serve with steamed rice or sautéed vegetables. Leftovers can be stored in an airtight container in the refrigerator and are best eaten within 1-2 days. Reheat gently to avoid drying out. Use fresh ingredients for the best flavor.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 5gProtein: 25gFat: 20gSaturated Fat: 3gSodium: 700mgFiber: 1gSugar: 1g
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