Imagine a dish so tantalizing that it transports you straight to the vibrant streets of China with just one bite. Our Scallion and Ginger Fish is not just a recipe; it's a culinary adventure that promises to elevate your home cooking from ordinary to extraordinary. With its perfect balance of savory soy sauce, aromatic ginger, and fresh scallions, this quick and easy recipe will have your taste buds dancing and your family begging for seconds!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 4 fillets of white fish (e.g., cod or tilapia)
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 scallions, chopped
- 1 tablespoon ginger, grated
- 1 tablespoon garlic, minced
- Salt and pepper to taste
Instructions
- Prepare the fish fillets by patting them dry with paper towels to remove excess moisture. This ensures better seasoning absorption and helps achieve a crispy exterior.
- Season the fish fillets with salt and pepper on both sides, ensuring even coverage for balanced flavor.
- In a small mixing bowl, combine soy sauce, sesame oil, grated ginger, and minced garlic to create a marinade. Whisk the ingredients together until well integrated.
- Gently coat each fish fillet with the marinade, allowing the flavors to penetrate the fish for approximately 5 minutes at room temperature.
- Heat a large non-stick skillet or wok over medium-high heat. Add a small amount of neutral cooking oil to prevent sticking.
- Carefully place the marinated fish fillets into the hot skillet, cooking for 3-4 minutes on each side until golden brown and the fish is cooked through. The internal temperature should reach 145°F (63°C).
- During the last minute of cooking, sprinkle the chopped scallions over the fish to lightly cook and release their aromatic flavors.
- Remove the fish from the skillet and transfer to a serving plate. Drizzle any remaining marinade over the fillets for extra flavor.
- Garnish with additional fresh chopped scallions and serve immediately with steamed rice or your preferred side dish.
Tips
- Pat your fish fillets completely dry before seasoning to ensure a crispy, golden-brown exterior that locks in moisture.
- Use fresh ginger and scallions for the most vibrant flavor - the difference is remarkable!
- Don't overcrowd the pan when cooking. Cook fish in batches if necessary to maintain high heat and achieve that perfect sear.
- Use a meat thermometer to check that your fish reaches the safe internal temperature of 145°F (63°C) without overcooking.
- For an extra flavor boost, let the fish marinate for up to 15 minutes before cooking, but no longer to prevent the fish from becoming too salty.
- Choose a neutral cooking oil with a high smoke point like vegetable or canola oil for the best searing results.
- Serve immediately after cooking to enjoy the fish at its most tender and flavorful peak.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 2g
Protein: 25g
Fat: 8g
Saturated Fat: g
Cholesterol: 65mg
