Whenever my family and I have meals in Chinese restaurants, stir fried fish with ginger & spring onions is probably the only fish dish we’d order as it’s easier to eat (without bones), lower in cholesterol compared to other seafood choices and doesn’t taste fishy due to the use of ginger that can conceal any possible smell. I have experimented this recipe with different types of white fish like toman, thread-fin, snapper and sutchi but I think grouper is still best in terms of its taste and texture. But of course that’s only my preference so you can use this recipe with any white fish you like.
Fish with Ginger and Spring Onions Recipe
Ingredients (serves 2-3)
300g white fish fillet, sliced thickly (I use grouper fillet)
1 thumb-size ginger, sliced thinly
2 stalks spring onions, sliced to 1.5″ length
1 tsp corn flour
1/2 tbsp chinese cooking wine
dash of sesame oil
small bunch of parsley as garnish
Sauce: (mix all in a bowl)
1/2 tbsp light soy sauce
1/2 tbsp oyster sauce
1/2 tsp corn flour
1 tsp sugar
1/2 tsp sesame oil
4 tbsp water
dash of white pepper
1. Marinate fish slices with chinese cooking wine, corn flour and sesame oil for about 15 minutes.
2. Heat oil in pan and saute ginger till fragrant. Add fish and sauce. Once fish is cooked, add spring onions and stir gently.
3. Garnish with parsley and serve with steamed rice.
The fish is cooked to perfection with a little springiness and a little crumbly texture. The sauce is savoury and gives the fish a rich salty flavour. I love the fragrance of the spring onions and ginger that adds a nice aroma to the dish. Ginger and spring onion – truly a perfect match. Enjoy!