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Homemade Ginger Scallion Fish photo

Ginger Scallion Fish

This Ginger Scallion Fish is a flavorful delight! Tender fish paired with zesty ginger and scallions makes for an irresistible dish.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Sauce:
  • 1 cup finely minced scallions
  • 3 tablespoons finely minced fresh ginger
  • 1 teaspoon Diamond Crystal kosher salt
  • 1/4 teaspoon ground white pepper
  • 1/4 cup Ginger Scallion Sauce
For the Fish:
  • 2 lbs Barramundi (Asian sea bass) fillets or other white fish fillets about 1 inch thick
  • 1/2 teaspoon Diamond Crystal kosher salt for seasoning the fish
  • 1/4 teaspoon ground white pepper for seasoning the fish
  • 2 tablespoons avocado oil for frying the fish
  • 1/2 cup avocado oil for frying

Equipment

  • Chef’s knife
  • Cutting board
  • Measuring spoons
  • Measuring cups
  • Skillet or frying pan
  • Spatula
  • Serving Dish

Method
 

Preparation:
  1. In a bowl, combine the finely minced scallions, minced ginger, kosher salt, and ground white pepper. Mix well and set aside about 1/4 cup for sauce.
  2. Pat the Barramundi fillets dry and season both sides with the remaining kosher salt and ground white pepper.
  3. In a large skillet, heat the avocado oil over medium-high heat until hot and shimmering.
  4. Carefully place the seasoned fish fillets in the hot oil and cook for about 4-5 minutes on one side until golden brown. Flip the fillets and cook for an additional 3-4 minutes until cooked through.
  5. Once cooked, reduce heat to low and spoon the reserved Ginger Scallion Sauce over the fish. Warm for about a minute.
  6. Transfer to a serving plate, drizzle with any remaining sauce, and serve immediately.

Notes

  • Store leftovers in an airtight container for up to 2 days.
  • Reheat gently in a skillet to maintain fish tenderness.
  • Use fresh ginger for the best flavor.
  • Don’t overcrowd the pan while cooking.
  • Feel free to experiment with seasonal vegetables as sides.