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Pan-Fried Fish with Scallions

Pan-Fried Fish with Scallions

A delightful dish featuring tender fish fillets pan-fried to perfection and served with aromatic scallions and a savory sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Firm white fish fillets Cod or snapper works best.
  • 4-5 stalks Scallions Thinly sliced, separated into white and green parts.
  • 1 inch piece Ginger Thinly sliced.
  • 2 cloves Garlic Minced.
  • 2-3 small Red chilies Thinly sliced (optional).
  • 2 tablespoons Soy sauce Adds savory depth.
  • 1 tablespoon Oyster sauce For rich umami flavor.
  • 1 tablespoon Rice wine Optional, adds depth of flavor.
  • 1 teaspoon Sugar To balance savory notes.
  • 2 tablespoons Vegetable oil For frying the fish and sautéing the aromatics.
  • to taste Salt and pepper To season the fish.

Equipment

  • Frying pan or wok
  • cutting board
  • knife
  • Measuring spoons
  • Paper towels

Method
 

  1. Pat the fish fillets dry with paper towels and season with salt and pepper.
  2. Heat 1 tablespoon of vegetable oil in a pan over medium-high heat. Add the seasoned fish fillets and fry for 3-4 minutes on each side until golden brown and cooked through.
  3. Remove the fish from the pan and set aside on a plate.
  4. In the same pan, add the remaining tablespoon of vegetable oil. Add the white parts of the scallions and sliced ginger, stir-frying for about 30 seconds until fragrant.
  5. Add the minced garlic and optional red chilies, stirring for another 15 seconds.
  6. Add the soy sauce, oyster sauce, rice wine, and sugar to the pan, stirring to combine.
  7. Return the fish to the pan, spooning the sauce over the fillets to coat them.
  8. Garnish with the green parts of the scallions and serve immediately.

Notes

This dish is versatile; adjust the spice level by adding more or fewer chilies. Perfect for family dinners or special occasions.