Ginger Soya Fish

 

Ginger Soy Fish is a flavorful and healthy dish that is quick and easy to prepare. The fish is marinated in a mixture of ginger, soy sauce, garlic, and sesame oil, which infuses it with a delicious umami flavor. It is then pan-fried until golden and crispy on the outside you can use any white fish fillets for this recipe, such as cod, tilapia, or halibut.

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Cooking Tips:

Make sure to pat the fish dry before marinating to ensure a crispy crust.

Best served with steam rice and glazed vegetables. 

Glazed vegetables are a simple side dish made by roasting or sautéing vegetables with a mixture of fat (butter/oil) and sweeteners (honey, maple syrup, or sugar) until tender and caramelized. Common choices include carrots, parsnips, and sweet potatoes, often enhanced with herbs like thyme or rosemary. 

Storage and Serving:

Leftover fish can be stored in an airtight container in the refrigerator for up to 2 days.

This dish is best served immediately after cooking to enjoy the crispy texture of the fish.

Garnish with sliced green onions and sesame seeds for added flavor and presentation.

 

Summary:

10: Mins. Prep

10: Mins. Cook

20: Mins total

Serves: 2

Ingredients:

4 Fish Fillets

Quarter cup Soy Sauce

Half tsp Grated Ginger

1 - inch ginger, peel, slice, and cut into thin strips

2 Cloves Garlic, Minced

1 tbsp cornstarch

1 tbsp Sesame Oil or any Cooking Oil

1 tbsp Brown Sugar

2 tbsp Vegetable Oil

1 tbsp chopped spring onion for garnishingHalf tsp roasted sesame seeds for garnishing

Method:

In a shallow dish, whisk together the soy sauce, grated ginger, garlic, oil, cornstarch and brown sugar.

Add the fish fillets to the marinade and turn to coat. Let them marinate for 15-20 minutes.

Heat a large skillet over medium heat roast the sesame seeds lightly and set aside in a bowl.

Add vegetable oil to the same skillet.

Once the oil is fully heated, add the ginger strips and stir-fry until it turns light brown. Remove the ginger from the oil and set aside in a bowl.

Remove the fish from the marinade, allowing any excess marinade to drip off.

Using the ginger-infused oil, pan-fry the fish until both sides turn light to golden brown. Be sure to turn the fish gently with a spatula, tongs, or preferably a pair of long cooking chopsticks. Fish fillets are delicate, so handle them carefully to avoid breaking them while pan-frying.

Add the remaining marinade to the fish. Once the sauce starts to bubble, turn off the heat and dish out the fish with the sauce.

Garnish it with the ginger strips, roasted sesame seeds and chopped spring onions

Serve the fish with steamed rice and glazed vegetables.