Sweet Black Pepper Fish
Delight your taste buds with Sweet Black Pepper Fish, a flavor-packed dish that balances the savory depth of soy sauce with the gentle sweetness of honey or brown sugar. This quick and easy recipe transforms tender white fish fillets—like tilapia, cod, or halibut—into a restaurant-worthy meal with its glossy, aromatic sauce infused with garlic, ginger, and a peppery kick. Perfectly seared fillets are simmered in this rich reduction, thickened just right with a cornstarch slurry for that satisfying glaze. Ready in just 35 minutes, this dish is an excellent choice for busy weeknights or casual dinner parties. Serve it over steamed rice or alongside crisp, sautéed vegetables to soak up every last drop of the irresistible sauce. Garnish with fresh scallions for a pop of color and freshness, and enjoy a truly unforgettable fusion of sweet, savory, and spicy flavors.
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Recipe Information
Ingredients
- 4 pieces white fish fillets (e.g., tilapia, cod, halibut)
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 3 cloves garlic, minced
- 1 teaspoon ginger, finely grated
- 1.5 teaspoons ground black pepper
- 2 tablespoons cornstarch
- 2 tablespoons water
- 3 tablespoons vegetable oil
- 2 stalks scallions, sliced (optional for garnish)
Instructions
Pat the fish fillets dry with a paper towel. Season lightly with a pinch of salt (optional) and set aside.
In a small bowl, whisk together the soy sauce, dark soy sauce, honey (or brown sugar), rice vinegar, minced garlic, grated ginger, and ground black pepper to create the sauce. Set it aside.
In another small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Set aside.
Heat a large nonstick skillet over medium heat and add 2 tablespoons of vegetable oil.
Once the oil is hot, carefully place the fish fillets in the skillet. Cook for 3-4 minutes per side until golden brown and cooked through. Remove the fish from the skillet and set aside on a plate.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Pour in the prepared soy sauce mixture and bring it to a simmer.
Once the sauce starts to thicken slightly (about 1-2 minutes), stir the cornstarch slurry and gradually add it to the sauce, stirring constantly, to achieve your desired thickness.
Return the cooked fish fillets to the skillet, spooning the sauce over the fish to coat well. Let the fish simmer in the sauce for about 2 minutes to absorb the flavors.
Carefully transfer the fish to a serving plate and drizzle any remaining sauce from the skillet over the top.
Garnish with sliced scallions, if desired, and serve immediately with steamed rice or sautéed vegetables.
Nutrition Facts
Calories |
313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.4 g | 16% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 787 mg | 34% | |
| Total Carbohydrate | 15.2 g | 6% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 8.9 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 8.5 mcg | 43% | |
| Calcium | 38 mg | 3% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 757 mg | 16% | |
*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.
