Ginger Fish
Elevate your dinner game with this vibrant and flavor-packed Ginger Fish recipe! Tender white fish fillets, such as cod, tilapia, or snapper, are pan-seared to golden perfection and bathed in a luscious sauce infused with fresh ginger, garlic, soy sauce, sesame oil, and a hint of honey for balance. A touch of lime juice adds brightness, while a cornstarch slurry ensures the sauce is perfectly silky. Finished with a garnish of sliced green onions and optional red chili for a spicy kick, this dish pairs beautifully with steamed rice or sautéed vegetables, making it a versatile and satisfying centerpiece. Ready in just 30 minutes, this quick and healthy meal is an ideal choice for a weeknight dinner that feels indulgent yet wholesome. Perfect for fans of Asian-inspired cuisine, this recipe is gluten-free adaptable and packed with bold, aromatic flavors!
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Recipe Information
Ingredients
- 4 pieces white fish fillets (e.g., cod, tilapia, or snapper)
- 2 tablespoons fresh ginger
- 3 cloves garlic
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons honey
- 1 tablespoon lime juice
- 2 stalks green onions (sliced thinly)
- 1 piece red chili (optional, sliced thinly)
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons neutral oil (e.g., canola or vegetable oil)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Pat the fish fillets dry with a paper towel and season both sides with salt and black pepper.
Peel and finely grate the fresh ginger. Mince the garlic cloves.
In a small bowl, whisk together the soy sauce, sesame oil, honey, and lime juice. Set the sauce aside.
In a separate small bowl, mix the cornstarch with water until dissolved to create a slurry. Set aside.
Heat 2 tablespoons of neutral oil in a large non-stick skillet over medium heat.
Place the seasoned fish fillets in the skillet and cook for 3-4 minutes on each side, or until the fish is golden brown and flakes easily with a fork. Remove the fish from the skillet and set it aside on a plate.
In the same skillet, add the grated ginger and minced garlic. Sauté for about 30 seconds, or until fragrant.
Add the prepared soy sauce mixture to the skillet and bring it to a simmer.
Stir the cornstarch slurry into the simmering sauce and cook for 1-2 minutes until the sauce thickens.
Return the cooked fish fillets to the skillet and spoon the sauce over them to coat.
Garnish with sliced green onions and optional red chili slices for heat.
Serve the ginger fish hot over steamed rice or alongside sautéed vegetables.
Nutrition Facts
Calories |
235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 750 mg | 33% | |
| Total Carbohydrate | 7.9 g | 3% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 3.4 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 40 mg | 3% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 478 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
