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Easy ginger scallion fish with tender fish fillets infused with the vibrant and aromatic flavors from the ginger and scallion sauce. One of the best ginger scallion recipe with just 10 minutes of prep time. Simply delicious.
Chinese love all sorts of fish recipes, such as steamed fish, fish with black bean sauce, and ginger soy fish, because it symbolizes prosperity. In Chinese, the pronunciation of ‘fish’ (鱼, yú) is similar to ‘surplus’ or ‘abundance’ (余, yú). Therefore, fish symbolizes prosperity and wealth, making it a popular dish.
Today, I’d like to introduce a new idea: ginger scallion fish (姜葱鱼片). It’s easier to prepare and more approachable—no fish eyeballs staring at you, and no tail, fins, or bones to contend with! Using fish fillets makes it accessible to more people as well.
The Best Ginger Scallion Fish Recipe
Basa (龙利) is one of my favorite types of fish to work with because Basa fish fillets have a firm texture and a subtle, pleasing, non-fishy taste, making them perfect for stir fry dishes. In this ginger scallion fish recipe, I use ginger and scallion to add aroma and complement the natural sweetness of the fish.
This recipe is one of the easiest stir fry fish recipes, with 10 minutes of prep time. With just three simple steps, you’ll enjoy a delicious and aromatic dish bursting with flavors.
Looking for more easy ginger scallion recipes with a variety of proteins? Check out my Ginger and Scallion Beef, Ginger and Scallion Crab, and Ginger and Scallion Chicken!
Why You’ll Love This Recipe
- Aromatic flavor. The mix of ginger and scallions gives off a delightful smell that really boosts the dish’s flavor.
- Non-fishy and perfectly cooked. My Basa fillet was well seasoned and stir-fried to perfection, with a tender texture and a flavor that was far from fishy.
- Quick and easy. With just 10 minutes of prep time and 20 minutes of cooking, this recipe is perfect for busy days, offering convenience without compromising on taste.
- Healthy and nutritious. Basa fish is a great choice for a lean protein option with moderate calorie content, making this ginger scallion fish recipe a healthy and balanced dish!
Ingredients
- Basa fish fillet – has a neutral flavor and non-fishy flavor, allowing the fish to take on the flavors of the sauce and seasonings.
- Ginger and scallion – give aroma and flavor to the dish.
- Corn starch – acts a a thickening agent and helps to create a glossy and velvety texture.
- Sesame oil – adds a nutty flavor.
See the recipe card for full information on ingredients.
How To Make Ginger Scallion Fish
Step 1. Marinate the fish for about 10 minutes. Mix the sauce ingredients in a small bowl and set aside.
Step 2. Heat up the wok with cooking oil. Add ginger slices to the wok when the oil is very hot. Stir-fry the ginger until aromatic, then add the fish fillet. Stir-fry the fish until it is half cooked.
Step 3. Add the sauce and continue to stir-fry until the fish is cooked through. If the sauce dries out, add a little water. Add the chopped scallions and stir briefly. Dish out and serve hot.
Helpful Tips For Home Cooks
- Using fresh ginger and scallions will enhance the flavor of the dish. Avoid using old or wilted ingredients.
- Opt for firm-fleshed fish fillets like Basa, tilapia, or cod that can withstand stir-frying without falling apart.
- Make sure your wok or pan is hot enough before adding ingredients. This helps to quickly stir-fry and sear the fish without overcooking.
- If the sauce becomes too thick or dries out during cooking, add a splash of water to adjust the consistency.
Frequently Asked Questions
Yes, you can use other firm-fleshed fish fillets such as tilapia, cod, or even salmon. Adjust cooking times accordingly based on the thickness of the fish.
Make sure your pan is hot before adding oil and fish. Use enough oil to coat the pan, and avoid crowding the fish. Using a non-stick pan or well-seasoned cast iron can also prevent sticking.
You can add dried chilies, fresh chili peppers or chili flakes during cooking.
While stir-frying is traditional for ginger scallion fish, you can also bake fish fillets with ginger and scallions in foil or parchment packets, resulting in a different texture but equally flavorful. Check out my baked cod, baked catfish and baked salmon for baked fish recipes!
Although this dish is best when freshly prepared, you can marinate the fish and prepare the sauce ahead of time. Stir-fry the dish just before serving to keep its texture and flavors intact.
This recipe is only 269 calories per serving.
What To Serve With This Recipe
Serve this delicious and aromatic ginger scallion fish with comforting Chinese dishes such as fried rice, Chinese greens and chow mein. For a complete and wholesome weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please share your photo in the Comments section and consider giving it a 5-star rating. I can’t wait to see your creations! Want more easy and delicious recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for new updates.
Ginger Scallion Fish
Ingredients
- 10 oz. Basa fish fillet, cut into pieces
- 1 1/2 tablespoons oil
- 2- inch ginger, skin peeled and cut into thin slices
- 2 stalks scallion, cut into 2-inch lengths (5 cm)
Marinade:
- 1 teaspoon cornstarch
- 1 teaspoon Shaoxing wine
Sauce:
- 1/2 tablespoon soy sauce
- 1/2 tablespoon oyster sauce
- 1/2 teaspoon cornstarch
- 1 teaspoon sugar
- 1/4 teaspoon sesame oil
- 3-4 tablespoons water
- Salt to taste
- 3 dashes white pepper powder
Instructions
- Marinate the fish for about 10 minutes. Mix the sauce ingredients in a small bowl and set aside.
- Heat up the wok with cooking oil. Add ginger slices to the wok when the oil is very hot. Stir-fry the ginger until aromatic, then add the fish fillet. Stir-fry the fish until it is half cooked.
- Add the sauce and continue to stir-fry until the fish is cooked through. If the sauce dries out, add a little water. Add the chopped scallions and stir briefly. Dish out and serve hot.
Notes
- Using fresh ginger and scallions will enhance the flavor of the dish. Avoid using old or wilted ingredients.
- Opt for firm-fleshed fish fillets like Basa, tilapia, or cod that can withstand stir-frying without falling apart.
- Make sure your wok or pan is hot enough before adding ingredients. This helps to quickly stir-fry and sear the fish without overcooking.
- If the sauce becomes too thick or dries out during cooking, add a splash of water to adjust the consistency.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
should i cook from frozen or defrost first?
Defrost. :)
Hi. What do I marinate the fish in? Do i marinate it in the sauce, and then set some aside?
I mustve been really hungry when commenting this (and I’ve been trying to figure out how to delete my stupid question *smh* If you know how, please do so.) BUT i have made this dish several times and it never disappoints! I’m so glad to have come across this recipe, as it tastes exactly the same as my fave dish from this one restaurant that is now thousands of miles away since i’ve relocated. Absolutely delicious! thanks for sharing!
This has been quite a while but I have tried this recipe years back and it is one of our staple fish dishes in our regular meal. The great part is everyone including the kids love it!
Hi Grace, awesome, glad that you came back and tried this ginger and scallion fish recipe. :)
The taste is awesome. I used cod fish and perhaps that was not a good choice as it smashed up a little. Nevertheless the taste was great, secukup rasa, felt like restaurant quality.
Awesome Fiona, yes, it’s definitely restaurant quality!
Used 4 tilapia filet slices, 10 slices of ginger (we love ginger), about 4 or 5 scallions, and 4 times the sauce. Served over light brown steamed rice. So simple and so good. Thank you!
Awesome, glad that you liked my ginger and scallion fish recipe.
Hi, can other types of fish fillet replace this one?
Yes, meaty fish fillets work best for this ginger and scallion fish recipe.
Hi, I’m just curious what is the name of bass fish in Malay ? Thanks :-)
Sorry I am not sure but you can use any firm fish fillet which is good for stir-fry.
Many thanks for this delicious recipe. Keep up your great work!
Cheers
Lance
Hi! I just came across your page and looking forward to trying many of your recipes. I was wondering if there is any non alcoholic substitution for Shaoxing wine? Or can I leave that out of the recipe? Thank you in advance for your response =)
Yes you can leave it out.
Hi can I use huadiao wine instead of shaoxing?
Yes
My husband loves ginger fish and this recipe looks kinda easy to make. Im gonna make it soon so we dont have to order from restaurants but make our own at home. Thank you Ill let you know how it turned out.
My husband loves ginger fish and this recipe looks kinda easy to make. Im gonna make it soon so we dont have to order from restaurants but make our own at home. Thank you Ill let you know how it turned out.