Pan Seared Fish With Ginger Scallions Soy Sauce is a easy and yummy way to serve some fish. The ginger, scallions and soy sauce mix is a common combination in Chinese cuisine – and it’s not hard to see why, it’s so tasty!

This dish is often times made by steaming the fish. However, at my house we find it easier and more flavorful to pan fry it.

Types of fish

You can use almost any type of fish for this dish! Here are some we make this dish with:

Grouper is a lean, moist, mild flavor fish. It’s got large flakes and a firm texture. The Red Grouper has has a slightly sweet flavor than Black Grouper. This is the fish I am using in this recipe today.

Cod is a mild and somewhat buttery white fish. It’s got pretty delicate and flaky flesh – which is awesome when the sauce of this dish gets all in between it! It goes with this dish pretty well because the mild taste of cod will highlight the ginger scallion and soy mix.

Sea bass is another good white fish to go with this dish. Similar to cod – sea bass also is a mild, slightly sweet, white fish. It’s flesh is described as moist moist, buttery, and tender.

Flounder is also a mild white fish – it is more delicate so if you want to cook with this fish, you may want to be more gentle or else it could easily fall apart. But outside of that it it is also similar to cod and sea bass – slightly sweet and mild.

Salmon might seem like a strange fish I’m listing for this dish, as the other fishes I’ve listed are all mild white fish. However, from personal experience, salmon’s rich, fatty, and buttery flavor profile also goes well with this dish! But is that a surprise? Salmon goes almost with anything!

If you can’t find any of fishes locally, you could try online meat and seafood ordering places! For example, Crowd Cow – they ship to anywhere in the US other than Alaska and Hawaii sustainable and healthy meats/seafood!

About Ginger

Ginger is a spice that can be used in both sweet and savory dishes. It has a slightly spicy, peppery flavor, and a citrusy undertone. Ginger is often used in ginger ale, ginger beer, and ginger snaps. It can also be added to stir-fries, curries, and desserts.

Fresh ginger is a good source of vitamins and minerals, such as vitamin C, manganese, magnesium, and potassium. It also contains gingerols, which are compounds that have anti-inflammatory and antioxidant properties, making it a very healthy ingredient in cooking!

About Scallions

Scallions, aka Green Onions, are a type of onion that is harvested early, before the bulb has had a chance to fully develop. They have long and thin green stalks and a white bulb at the base. Green onions are in the same family as onions, garlic, and shallots – all such tasty ingredients to add to a dish!

Green onions have a mild, oniony flavor and is often used as a garnish or added to salads, stir-fries, and soups.

How to make Pan Seared Fish With Ginger Scallions Soy Sauce

First gather your ingredients:

• 2 scallions, cut in to 1-2 inch length
• 1 lb fish, (I am using 2 8-oz grouper filets)
• 1 inch of ginger, julienned
• 2 tbsp vegetable oil
• 2 tbsp rice wine
• 3 tbsp light soy sauce

If you haven’t already, cut scallions in to 1 to 2 inch length, and thinly slice ginger and julienne. Pat dry the fish if it is wet.

In a cooking pan, add vegetable oil and let it heat up on medium high heat. Once heated, add fish to pan.

Let it cook for about 2 minutes, and then using a spatulate, gently flip to the other side.

Sprinkle with julienned ginger, and add the rice wine to the fish.

Allow it cook for another 2 minutes, and then add scallions and soy sauce over the fish.

Check to see if the fish is cooked thoroughly, if so, remove from heat and serve. If not, let it continue to cook until cooked thoroughly.

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If you like this fish recipe, check out my other tasty fish dishes!

• Red Braised Fish (Hong Shao Yu)
• Baked Asian Salmon Recipe
• Salmon With Green Onions, Garlic, Soy Sauce
• Salmon Stir Fry with Vegetables
• Pan Fried Pomfret

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