Last Updated on September 24, 2023 by Jacqueline Rafidi
Soy and crispy ginger fish is one of those savory dishes I crave all week long. I LOVE making extra to have leftovers of this dish, too. Just pour it over rice and make a side salad – I even use any extra sauce as a dressing for my salad. It is just heavenly.
Weeknight meals like this really do the body good. Plus anything with soy, ginger and fish already has me hungry. The white part of the green onions are fried in a neutral oil, then the thin strips of ginger are fried in that same oil which THEN flavors the fish and ughhh its just so good. The fish gets crisped up with some corn starch and pan fried till golden brown. The sauce comes together in minutes and all of this while your rice is steaming on the side. What more can you ask for a simple weeknight dinner.
Making this soy and crispy ginger fish
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When you make this soy and crispy ginger fish, comment down below and rate this recipe to let me know your thoughts! Also, share a picture or tag me on Instagram @thebitewithjackie, I love seeing your remakes!
Soy and Crispy Ginger Fish
For the fish:
- 2 lb halibut filet or other white fish, *See Note
- 2 Tablespoons corn starch *See Note
- 3 green onions sliced thinly, greens and whites separated
- 2 inch knob ginger cut into thin julienne strips
- Avocado or other neutral oil for cooking
- Steamed white rice for serving
For the sauce:
- 1/3 cup soy sauce
- 2 ½ Tablespoons mirin
- 1/3 cup water
- 1 Tablespoon sugar
- Pat the fish dry, then cut into bite size pieces. Add the fish to a bowl along with the corn starch and toss around to coat each piece.
- Heat a nonstick skillet with ¼ cup avocado oil to medium high heat. Add the white part of the green onions and fry until golden and crisp – about 4 minutes. Remove from the oil and set aside. Add the ginger in and cook until golden and crisp – another 4 minutes. Remove from the oil and set aside.
- Add more oil to the skillet if needed. Then, add the fish to the oil one piece at a time and in batches and cook for a couple minutes on each side until golden, crispy and cooked through. Remove to a paper towel lined plate. While the fish is cooking, work on the sauce by combining all the sauce ingredients together.
- Once the fish is done, there should not be a ton of oil left in the skillet – if there is, remove to a heat safe plate and set aside. Add the sauce into the skillet and let it cook down until the sugar dissolves and the mirin is mostly cooked out – about 3 to 4 minutes. Reserve some sauce on the side.
- To serve, add the remaining sauce to a wide, shallow bowl or serve in the skillet by leaving the remaining sauce in there. Add the fish carefully to the sauce one piece a time, top with the crispy green onions, the crispy ginger and the sliced green portion of the green onions. Serve with rice, drizzle some extra sauce on top and optional hot sauce. Enjoy!
For the corn starch: Use 2 Tablespoons if using fresh (not frozen) fish. If using frozen fish, you may need up to 5 Tablespoons. Again, be sure to remove all the excess water from the fish before adding the corn starch.