![\"fried](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/05\/Ginger-scallion-fish-1-683x1024.jpeg\")
<\/figure>\n\n\n\nIngredients Required for Ginger Scallion Fish<\/h2>\n\n\n\n\n- Choice of fish. <\/strong>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.<\/li>\n\n\n\n
- Aromatics. <\/strong>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.<\/li>\n\n\n\n
- Seasonings. <\/strong>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<\/a>, light soy sauce<\/a>, sesame oil<\/a>, ground white pepper, and Shaoxing wine.<\/a><\/li>\n\n\n\n
- Others. <\/strong>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\u2019m cooking at home, but I would include them when preparing the dish in the restaurant.\u00a0<\/li>\n<\/ul>\n\n\n\n
Different Ways to fry the fish<\/h2>\n\n\n\n
Before I list the step-by-step instructions, I want to point out different ways to prepare this dish, depending on individual preference.<\/p>\n\n\n\n
\n- Stir-fry. <\/strong>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.<\/li>\n\n\n\n
- Pan-frying.<\/strong>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 saut\u00e9ed 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.<\/li>\n<\/ul>\n\n\n\n
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.<\/p>\n\n\n\n
How to prepare Ginger Scallion fish<\/h2>\n\n\n\n
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.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n![\"marinate](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/05\/ginger-fish-fillet-image-3.jpeg\")
<\/figure>\n\n\n\n
Different Ways to fry the fish<\/h2>\n\n\n\n
Before I list the step-by-step instructions, I want to point out different ways to prepare this dish, depending on individual preference.<\/p>\n\n\n\n
- \n
- Stir-fry. <\/strong>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.<\/li>\n\n\n\n
- Pan-frying.<\/strong>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 saut\u00e9ed 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.<\/li>\n<\/ul>\n\n\n\n
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.<\/p>\n\n\n\n
How to prepare Ginger Scallion fish<\/h2>\n\n\n\n
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.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
<\/figure>\n\n\n\n - Pan-frying.<\/strong>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 saut\u00e9ed 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.<\/li>\n<\/ul>\n\n\n\n
![\"pan](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/05\/ginger-fish-fillet-image-6.jpeg\")
<\/figure>\n\n\n\n![\"prepare](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/05\/ginger-fish-fillet-image-4.jpeg\")
<\/figure>\n\n\n\n![\"sauce](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/05\/ginger-fish-fillet-image-5.jpeg\")
<\/figure>\n\n\n\n![\"fried](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/05\/ginger-fish-fillet-image-9.jpeg\")
<\/figure>\n\n\n\n![\"fried](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/05\/ginger-fish-fillet-image-11.jpeg\")
<\/figure>\n\n\n