Fish in Ginger Sauce
This is far easier than it looks. This Asian-infused recipe would be a great way to prepare your fresh catch. It has a little kick to it, but anyone can handle it, even kids.
This is far easier than it looks. This Asian-infused recipe would be a great way to prepare your fresh catch. It has a little kick to it, but anyone can handle it, even kids.
- 1/3 cup vegetable oil
- 1/4 teaspoon garlic powder
- 2/3 cup water
- 1/2 cup low sodium soy sauce
- 2 tablespoons szechuan spicy stir-fry sauce
- 3 tablespoons sugar (or sweeter equivalent)
- 2 to 3 tablespoons minced fresh ginger
- 1 1/2 pounds small fish fillets
- 1/2 cup cornflour seasoned with salt & pepper
- 2 to 3 green onions, chopped
- Carbohydrate 33.8909033393101 g
- Cholesterol 79.3788333333333 mg
- Fat 24.0553653919867 g
- Fiber 2.42210004463208 g
- Protein 46.2786029611301 g
- Saturated Fat 3.47545014920926 g
- Serving Size 1 1 Serving (400g)
- Sodium 2573.36313932862 mg
- Sugar 31.468803294678 g
- Trans Fat 3.37523688821736 g
- Calories 521 calories
Step-by-step
- Fillets should be wet
- In a small bowl mix the first six ingredients.
- Heat skillet over medium high heat
- Add vegetable oil to skillet
- Put seasoned cornflour in gallon plastic bag.
- Add the fish to the bag and shake to coat the fillets thoroughly
- Put the breaded fillets onto clean plate
- Add fillets to hot oil and cook until slightly brown, about a minute
- Turn over fillets and brown on other side for another minute
- Turn heat down to medium
- Pour in the soy sauce mixture
- Turn fish over one last time
- Cover pan and let it simmer about 3-4 minutes more
- Transfer fillets to serving platter and pour remaining sauce over top
- Sprinkle green onions over the top
Unlike a traditional pan-seared fillet finished with butter and herbs, this Asian-inspired preparation relies on a punchy reduction built from pantry staples. Standard vegetable oil works well for shallow frying, but replacing half of it with neutral canola or grapeseed oil raises the smoke point safely when heating the skillet over medium-high heat. Budget-conscious cooks can easily substitute regular granulated sugar for specialized sweeteners at a straightforward one-to-one ratio without altering the final flavor profile.
Minced fresh ginger provides a sharp, aromatic backbone that ground ginger powder simply cannot replicate due to missing volatile oils. Adjusting the szechuan spicy stir-fry sauce downwards allows households to control the heat level for sensitive palates while maintaining the required liquid volume for the braise. Low-sodium soy sauce remains essential here because the reduction concentrates the liquid rapidly over the three to four minute simmer, preventing the dish from becoming excessively salty.
Coating the wet fish fillets inside a gallon plastic bag with seasoned cornflour ensures an even, thin crust that absorbs the soy sauce mixture effectively. Dredging requires excess flour to be shaken off so the coating adheres tightly rather than forming a gummy barrier against the hot oil. That initial one-minute sear per side creates the structural integrity needed to withstand the subsequent steaming phase without falling apart.
Covering the pan traps moisture to cook the interior through gently once the heat drops to medium. Transferring the finished fish immediately to a warm serving platter prevents the crust from softening too much while the remaining pan juices are poured over top. Fresh green onions added at the very end provide a sharp, sulfurous bite that cuts through the rich sugar and soy reduction.
