Ginger Spring Onion fish fillets （姜葱鱼片）

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These ginger onion fish fillets are nothing fancy. Just tender fish, fresh ginger, and sweet onions coming together with seasoning. But it will definitely make you feel at home. The moment that ginger hits the hot oil, it smells amazing.

I love how quick this dish is. Some days, I just want something light yet full of flavor. The tender fish fillets soak up all the gingery goodness while the onions turn soft and slightly sweet. It’s light, savory, and goes well with a bowl of warm rice.




I am using sapper fish fillets, you can use mackerel, salmon or grouper can also be used. Fresh ginger makes the difference for this dish. sliced it thinly (not minced!) so it releases its fragrance while it hits the hot oil.

Lightly fried the fish to give it a nice color before adding it to the sauce, it helps the fillets stay intact and adds depth to the flavor. Oyster sauce, soy sauce, and black soy sauce are among the basic Chinese sauce ingredients. A little sugar and a dash of Shaoxing wine give the sauce a lovely balance.

Honestly, it’s one of those dishes that doesn’t try too hard but always hits the spot. Light, aromatic, and full of homely vibes. Every time I make it, it feels like a little reminder that comfort food doesn’t need to be complicated.


INGREDIENTS

450g red snapper fillets

3cm young ginger, hand julienned

1 stalk of spring onions (separate the white and the green part)

150ml water

1 ½ tbsp oyster sauce

1 ½ tbsp light soy sauce

1 tbsp dark soy sauce

1 ½ tsp sugar

1 tbsp Shaoxing wine

Some cornstarch solution (2 tsp of cornstarch mix with 2 tbsp of water)

Some slice chilies

 

Marinated fish

1 tsp salt

2 tbsp water

1 ½ tbsp cornstarch

Dash of white pepper

 


METHOD

1.Marinate the fish fillets with salt, pepper, water and cornstarch for 15 minutes.

2.Slice up the ginger and spring onions (the white and green parts separated.

3. Heat some oil in a wok, fried the fish over medium heat until both sides turn golden brown. Try not to move the fish too much so it doesn't break apart. Once cooked through, remove and set aside.

4. In the same wok with 2 remaining tablespoons of oil. Toss in the sliced ginger until light brown, add in the white part of the spring onions stir until aromatic. Add in water follow by the oyster sauce, soy sauce, dark soy sauce, Shaoxing wine and sugar. Stir and mix well.

5. Thicken the sauce with cornstarch solution, add in the fried fish fillets. Give it a quick stir until all the fillets all well coated with sauce.

6. Finally, sprinkle in the green part of the spring onions and sliced chilies for freshness.

 

 

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