It’s so satisfying when a dish turns out way better than you imagined, and making Ginger Scallion Fish was one of those moments. The combination of ginger and scallion is such a classic, and when paired with golden, pan-fried fish, it just works so well. 

Best part? It’s so easy! No deep frying, just a gentle pan-fry and toss everything together at the end.

The sauce gives it that classic Cantonese flavor without overwhelming the delicate fish.

Let me walk you through how to prepare it in this recipe post.

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Ingredients Required for Ginger Scallion Fish

• Choice of fish. The main ingredient of this dish is, of course, fresh fish. We use sea bass, tilapia, barramundi, or any other type of fish with fewer bones and suitable for slicing into fillets. However, the Chinese style typically does not use whole fillets. Instead, the fish is cut into smaller pieces for stir-frying or pan-frying.
• Aromatics. The second group of ingredients is scallion (green onions, spring onions) and ginger. These ingredients are very common in Chinese fish dishes because their strong flavor helps to mask any fishy smell, if present.
• Seasonings. The third group of ingredients is the seasonings used. Since it is Cantonese-style, we will use most of the typical seasonings in Cantonese cooking. These include oyster sauce, light soy sauce, sesame oil, ground white pepper, and Shaoxing wine.
• Others. The final group consists of supportive ingredients, mainly used to improve color and enhance presentation. I used the green part of the scallion for a touch of green and added some red chili for a splash of red. Other ingredients include adding a few slices of carrot cut into star shapes for a more attractive presentation. I left the carrots out in this recipe as I’m cooking at home, but I would include them when preparing the dish in the restaurant. 

Different Ways to fry the fish

Before I list the step-by-step instructions, I want to point out different ways to prepare this dish, depending on individual preference.

• Stir-fry. The first method is to cut the fish fillet thinly and then stir-fry it with ginger and scallion over high heat for a very short period. This is the quickest way to cook it, but it requires some skill to control the heat and attention as the fish is fragile and can easily break if not handled carefully during stir-frying.
• Pan-frying.The second method is the one I am using in this recipe. I cut the fish slightly thicker, then coat the pieces with egg white and cornstarch before frying them separately from the ginger and scallions. The egg white and cornstarch help to give the fish a golden brown color, firm up the texture, and add a slight crispiness, which reduces the chance of the pieces breaking. The fish pieces are then combined with the sautéed ginger and scallion at the final stage and seasoned with the stir-fry sauce. This method is more forgiving, as the fillets are less likely to break apart.

The texture of the fish will differ slightly between the two methods. Also, the fresh flavor of the fish comes through more clearly when using the stir-frying method. I may share another recipe using stir-frying once I prepare it again.

How to prepare Ginger Scallion fish

1. I strongly recommend using fresh fish and asking the fishmonger to remove the scales and gut it for you. If possible, ask him to fillet the fish so you do not need to do it at home.

2. Cut the fish fillet at an angle in bite-size slices about 0.7 cm (1/3 inch) thick. Keep it dry with paper towels. Season the slices with light soy sauce, Shaoxing wine, and ground white pepper. Then add half an egg white, mix well, and coat the fish with a generous tablespoon of cornstarch. Lastly, add a teaspoon of vegetable oil and mix again to prevent the pieces from sticking together. Set it aside to marinate for about 10 to 15 minutes.

3. Heat 2 tablespoons of vegetable oil in a non-stick pan and pan-fry the fish fillets over medium heat until both sides turn golden brown. This method uses much less oil and is more suitable for home cooking than deep frying.

4. Cut the white part of the scallions into short sections and the green part into lengths of about two inches (5cm). Remove the seeds and pith from the red chili and cut it into 1/2-inch pieces. Lastly, slice the ginger thinly.

5. After removing the fish fillets from the pan, use the remaining oil to sauté the white part of the scallions, the red chili, and the ginger slices until fragrant, which takes around a minute.

6. Prepare the stir-fry sauce by combining oyster sauce, light soy sauce, Shaoxing wine, ground white pepper, sugar, and water.

7. Add the soy sauce mixture once the aromatic ingredients become fragrant. Let it boil, then return the fried fish fillets to the pan. At the same time, add the green part of the scallions.

8. Stir-fry everything together for about 20 seconds. Be gentle to avoid breaking the fish fillets.  Drizzle in 2 teaspoons of sesame oil to enhance the flavor, mix gently, and the ginger scallion fish is ready to serve.

Do you love Chinese-style steamed fish?

The Chinese also love steamed fish. Below are some recipes I’ve shared on this blog. Always remember: use fresh fish for steaming, as its natural fish flavor shines through beautifully when cooked this way.

• Traditional Cantonese steamed fish
• Thai-style steamed fish
• Steamed fish with black bean sauce