Cantonese Style Pan Fried Fish with Soy Sauce, Ginger and Scallion
A quick and flavorful Cantonese-style pan-fried fish made with tender halibut filets. Ready in under 30 minutes, it's perfect for an easy and satisfying weeknight dinner.
Ingredients
- 2 lbs halibut fillets, or tilapia, branzino etc.
- ¼ cup avocado oil, or any neutral oil
- 8 cloves garlic, chopped
- ½ cup ginger, julienned, 2 inches long
- ½ cup low sodium soy sauce
- 1 Tbsp Shaoxing wine
- 2 Tbsp sesame oil
- 1 Tbsp sugar
Garnish:
- 4 green onion stalks, julienned, 2 inches long (can substitute with chives)
- handful cilantro
- red chili peppers (like Fresno chili peppers), sliced thinly
Instructions
- Pat the fish fillets dry with paper towels.
- In a large pan or skillet, on medium heat, add oil and pan fry the fish for about 7 minutes untouched on each side, adjusting time up or down depending on fillet thickness — thinner fillets like tilapia may cook faster, while thicker cuts like halibut may need a bit more time.
- Remove the fish from the pan and set aside.
- In the same pan, on medium high heat, add oil then add garlic and ginger strips and stir fry for a couple of minutes until fragrant.
- Add soy sauce to deglaze the pan, then add Shaoxing wine, sesame oil and sugar and cook for another 30 seconds.
- Pour the sauce mix over the cooked fish. Garnish with green onions and cilantro and top with slices of chili peppers.
- Serve with rice. Enjoy!
Nutrition
Serving: 1portion | Calories: 446kcal | Carbohydrates: 10g | Protein: 46g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Cholesterol: 111mg | Sodium: 1306mg | Potassium: 1207mg | Fiber: 1g | Sugar: 4g | Vitamin A: 272IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 1mg