asian fish recipes

A simple fish, flavorful recipe made with flaky white Fish with Ginger Scallion Sauce – ready in 15 minutes.

Ginger Scallion Fish

scallions

ginger

Diamond Crystal kosher salt

white pepper

avocado oil

of the Ginger Scallion Sauce

lbs Barramundi (Asian sea bass) fillets

Toss the scallions, ginger, salt, and white pepper in a large heat-proof bowl or 2-cup measuring cup.

Stir it all together.

In a small saucepan over high heat, warm the oil until it’s shimmering but not quite smoking.

Add a tiny piece of scallion to test the heat of the oil. If you see lots of little bubbles, the oil’s ready. (Or just check that the oil reaches 375°F on an instant- read thermometer.)

Pour the hot oil into the scallion and ginger mixture a little at a time. It’ll sizzle and boil, so be careful!

Stir well and let the sauce cool to room temperature.

The sauce can be refrigerated in a sealed jar for up to 2 weeks or frozen in an ice cube tray for up to 3 months.

Ginger Scallion Sauce (makes 1 3/4 cups)

If you guessed from the title of this recipe that you’ll need some Ginger Scallion Sauce to prepare this dish, you’re correct, so grab or make some.

Turn on the broiler with the top rack positioned 6 inches away from the heating element.

Pat dry the fish fillets with paper towels. Sprinkle the top and bottom with salt and white pepper.

Pour the avocado oil on a rimmed baking sheet, and rub or brush the oil on all sides of the fillets.

Arrange the fish skin-side down on the baking sheet.

Place the fillets under the broiler and cook for 8 to 12 minutes or until the fish reaches 140°F. Use a fork to check that the thickest parts are opaque and flake apart easily.

Take the fish out of the oven and generously spoon 1/4 cup of the Ginger Scallion Sauce on top of the fish. Serve it up!

Ginger Scallion Fish Fillets

A quick and easy fried fish fillet with lemongrass and turmeric. Lightly coated with corn starch and pan-fried to crispy perfection.

Vietnamese Turmeric &amp; Lemongrass Fried Fish Fillets (Ca Chien Sa Nghe)

fish bass

sea salt

fish sauce

white sugar

black pepper

turmeric powder

lemongrass

garlic

vegetable oil (a little more for pan frying)

corn starch

Marinate

 In a small bowl, mix together salt, fish sauce, sugar, ground black pepper, turmeric powder, lemongrass, garlic and vegetable oil (2 tablespoons). Marinate fillets with mixture for at least 15 minutes or overnight in the fridge.

Flour the fish

 When ready to fry, lightly dust fillets with corn starch. Tap off excess.

Pan fry

 Using a large non-stick skillet, add a thin layer of oil and heat on medium-high. Add fish fillets and pan-fry for 2 minutes per side. You may have to fry in two batches depending on the size of your skillet. Transfer fried fillet to a wire rack to drain excess oil. Serve immediately with rice or noodles for a complete meal.

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Top 3 asian fish recipes recipes from across the web

The most viewed asian fish recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ginger Scallion Fish

Vietnamese Turmeric &amp; Lemongras...

Vietnamese Turmeric &amp; Lemongras...

The most viewed asian fish recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Vietnamese Turmeric & Lemongras...

Vietnamese Turmeric & Lemongras...