Crispy Stir-Fried Fish with Ginger & Scallions

• Prep time: 15 mins

• Cook time: 15 mins

• Servings: 2-3

1. Ingredients

The Main Protein:

• 500g Fish Fillet: Tilapia, Sea Bass, or Red Snapper (cut into bite-sized chunks).

• Cornstarch: For light coating.

• Seasoning for fish: 1/2 tsp salt, 1/2 tsp black pepper.

Aromatics & Vegetables:

• Ginger: 1 small knob (julienned/cut into matchsticks).

• Red Onion: 1/2 medium (sliced).

• Scallions (Green Onions): 3-4 stalks (cut into 2-inch pieces).

• Chili: 1-2 (optional, sliced for heat).

• Garlic: 2 cloves (minced).

The Stir-fry Sauce:

• 2 tbsp Soy sauce

• 1 tbsp Oyster sauce

• 1 tbsp Sugar

• 1 tbsp Shaoxing wine (or dry sherry/water)

• 1/2 tsp Sesame oil

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2. Instructions

Step 1: Prepare the Fish

1. Pat the fish fillets completely dry with paper towels.

2. Season with salt and pepper.

3. Lightly coat each piece in cornstarch, shaking off any excess. This ensures a crispy exterior that holds onto the sauce.

Step 2: Pan-fry the Fish

1. Heat a generous amount of oil in a non-stick skillet over medium-high heat.

2. Fry the fish pieces until golden brown and crispy on both sides (about 3-4 minutes per side).

3. Remove the fish and set aside on a plate lined with paper towels.

Step 3: Sauté Aromatics

1. Drain most of the oil from the pan, leaving about 1 tablespoon.

2. Add the ginger matchsticks and fry until fragrant and slightly golden.

3. Add the garlic, red onions, and the white parts of the scallions. Stir-fry for 1 minute until softened.

Step 4: Combine & Glaze

1. Whisk the sauce ingredients together in a small bowl.

2. Pour the sauce into the pan with the aromatics. Let it bubble for 30 seconds until it starts to thicken slightly.

3. Add the fried fish back into the pan along with the green parts of the scallions and fresh chilies.

4. Toss quickly and gently to coat the fish in the glaze without breaking the pieces.

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3. Serving Suggestion

Serve immediately while the fish is still crispy. This dish pairs perfectly with steamed jasmine rice and a side of stir-fried bok choy or a simple cucumber salad.

Tip: If you like it extra saucy, add 2 tablespoons of water or chicken stock to the sauce mix before pouring it into the pan.