GINGER AND SCALLION FISH
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Popular Asian delicacy of pan-sauteed fish in flavorful ginger and scallion sauce.
During one of our trips to Florida, we ate at a small Chinese restaurant in Miami. I remember being apprehensive about eating at the seemingly small and dingy place. However, I was pleasantly surprised when I entered the restaurant. It was a small family-owned business, the hosts were hospitable, and the food was beyond excellent. Everything we ordered was delicious, but the 'Fish in ginger sauce' was the clear winner. I had never tasted anything like that before; I had to know what was in it! The matriarch of the family was kind enough to share the recipe with me. After multiple trials, and tweaking and changing a thing or two, dare I say I achieved the perfect sweet spot. To this day, my family and friends are in awe of my Ginger and scallion fish. I am excited to share this beautiful recipe with you.
ABOUT THE RECIPE
The recipe is simple and infused with fresh flavors of ginger and scallion. Unlike most Chinese recipes, the sauce is not dominant in this dish. You can discern the taste of the fish, which is often lost in the overpowering flavors of sauces. I have used rockfish but it can be prepared using any firm and flaky white fish like basa, halibut, or cod. Here is how you make it:
Marination: The key to making this recipe is the marination of the fish. The marinade consists of chicken bouillon powder, ginger-garlic paste, freshly ground pepper, lemon juice, salt, cornflour, and egg white. Coat the fish fillets in the marinade and keep aside.
Preparation: Chinese cooking happens fast so it is important to keep everything handy. Chop the scallions roughly and cut ginger into roundels. For the gravy, mix oyster sauce, rice wine, sugar, salt, and chicken bouillon powder.
Cooking: In a pan lightly saute the fillets and remove. In the same oil add the ginger roundels and fry so that the oil is infused with the flavor of the ginger. Add the scallions and let them wilt. Add the mixture. When the gravy starts to simmer, add the fish fillets. Top with some more scallions, pepper, julienned ginger. Drizzle some toasted sesame oil and you are good to go.
FREQUENTLY ASKED QUESTIONS
Is oyster sauce vegetarian?
Oyster sauce consists of oyster extracts and seasonings, hence, it is not vegetarian. However, a vegetarian variety of oyster sauce is also available.
Can I use soy sauce instead of oyster sauce?
Yes, soy sauce and oyster sauce are almost similar in texture and color. To exactly replicate the taste of the oyster sauce, you can add a few drops of Worcestershire sauce to the soy sauce.
Can I steam the fish instead of sauteing?
Yes, you can steam, poach, or bake the fish too. In that case, there is no need to use the egg white in the marinade. The rest of the recipe will be as usual.
SERVING SUGGESTIONS
The Ginger and scallion fish goes best with rice. You can also serve it alongside steamed vegetables or salad. Quinoa is another healthier alternative.
STORAGE SUGGESTIONS
You can store the marinated fish in a refrigerator wrapped in a marinade bag for up to 2 days. The cooked fish is best consumed fresh but you can store the leftovers in an airtight container for a day. Heat in a microwave before serving.
GINGER AND SCALLION FISH
Ingredients:
- 3 rockfish fillet about 8 oz each washed and dried
- 4 scallions chopped
- 1 tbsp ginger paste
- 2-inch ginger
- 1 tbsp ginger julienned
- 1 tbsp garlic paste
- 1 egg white
- 2 tbsp cornflour
- 1 chicken bouillon
- 1 tbsp lemon juice
- 2 tbsp oyster sauce
- 1/2 cup rice wine
- 1/2 tsp roasted sesame oil
- 1 tsp ground black pepper
- salt to taste
- sugar to taste
- 2 tbsp oil
Instructions:
- Prepare the marinade by combining half the chicken bouillon powder, ginger-garlic paste, freshly ground pepper, lemon juice, salt, cornflour, and egg white.
- Cut the fish fillets in half and coat well with the marinade. Set aside.
- In a bowl, mix oyster sauce, rice wine, sugar, salt, and remaining chicken bouillon powder.
- Heat oil in a skillet. Lightly saute the fillets and remove them.
- In the same oil add the ginger roundels and fry till golden-brown so that the oil is infused with the flavor of the ginger.
- Add the scallions and let them wilt. Add the sauce mixture.
- When the gravy starts to simmer, place the fish fillets in the skillet carefully. Spoon some of the gravy on the fillets. Avoid stirring too much. Let cook for a minute or two.
- Top with some more scallions, pepper, julienned ginger. Drizzle some toasted sesame oil to finish off.
- Serve hot with rice.
Notes:
- Reduce the amount of ginger if you think it is too gingery for you.
- If you do not have rice wine, you can use white wine.
- You may steam, poach or even bake the fish if you don't want to saute it.
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