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Soy and Crispy Ginger Fish

Soy and Crispy Ginger Fish

A savory and slightly sweet sauce draped over crispy fish with little ginger crisps
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Asian
Servings 4

Ingredients
  

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

Instructions
 

  • 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!

Notes

For the fish: If using frozen fish, let it defrost fully, then use paper towels to remove as much of the excess water. This will allow the corn starch to stick better.
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.
Keyword asian soy fish, soy and crispy ginger fish, soy ginger fish, sweet soy sauce