Name: White Fish Fillets with Ginger and Soy Recipe
Prep time: 10 min
Cook time: PT-491592H27M17S
Total time: 25 min
Cuisine: Asian
Ingredients: 2 tablespoons vegetable oil; 1 tablespoon minced fresh ginger; 1 1/2 pounds white fish fillets (such as cod, tilapia, or halibut); 1/2 cup soy sauce; 1 1/2 cups water; 1/2 cup chopped scallions; 1/2 cup chopped fresh cilantro; 1 teaspoon rice vinegar; Shredded scallions for garnish

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Introduction

This White Fish Fillets with Ginger and Soy is a quick and flavorful dish that combines delicate fish with the warm spice of fresh ginger and savory soy sauce. It’s perfect for a light, healthy meal that comes together in minutes.

A deep white bowl with a blue patterned rim holds a dark brown broth with visible oil droplets on the surface, filled with chopped green herbs and scallions. In the center, two smooth, pale white fish fillets partially submerged in the broth are topped with thin, bright green scallion curls, creating a fresh and vibrant contrast. The bowl rests on a gray cloth on a white marbled surface with a green cloth featuring yellow stars blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons vegetable oil
1 tablespoon minced fresh ginger
1 1/2 pounds white fish fillets
1/2 cup soy sauce
1 1/2 cups water
1/2 cup chopped scallions
1/2 cup chopped fresh cilantro
1 teaspoon rice vinegar
Shredded scallions for garnish

Instructions

Step 1: In a 12-inch sauté pan or a skillet with high sides, heat the vegetable oil over medium heat. Add the minced ginger and cook until it starts sizzling, about 30 seconds.
Step 2: Add the white fish fillets, soy sauce, water, chopped scallions, chopped cilantro, and rice vinegar to the pan. Bring the mixture to a boil, then cover the pan and remove it from the heat.
Step 3: Let the pan sit undisturbed for 10 minutes, or 15 minutes if the fish pieces are larger, allowing the fish to cook gently in the broth.
Step 4: Carefully transfer the fish to shallow bowls. Divide the broth evenly among the bowls and garnish each with shredded scallions before serving.

Tips & Variations

For a spicier kick, add some thinly sliced fresh chili or a pinch of red pepper flakes when cooking the ginger.
If you can’t find fresh ginger, substitute with 1 teaspoon of ground ginger, but fresh will always offer better flavor.
Try different white fish varieties like cod, halibut, or haddock depending on availability and preference.
Add a splash of sesame oil just before serving for a nutty aroma and richer flavor.

Storage

Store any leftover fish and broth in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to avoid overcooking the fish and making it tough.

How to Serve

A close-up shot of a blue and white bowl filled with a dark brown broth that has a glossy texture and small bubbles of oil on its surface. Inside the broth are two pale, soft pieces of fish or tofu, lightly textured, covered partially with chopped green herbs mixed in the liquid. On top of the bowl's contents are long, thin, curled green scallion strips, adding a fresh, bright green contrast. The bowl sits on a blue cloth napkin and a white marbled surface, with a green cloth with yellow stars slightly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish fillets for this recipe?

Yes, frozen fish fillets can be used. Make sure they are fully thawed and patted dry to prevent excess water diluting the sauce.

Is it necessary to cover the pan after boiling?

Covering the pan helps trap steam and heat, allowing the fish to cook gently and stay moist without boiling hard, which keeps it tender and flaky.