Pan-Fried Fish with Scallions
Use firm white fish such as cod or snapper for best results; pat very dry for better browning. Control heat to medium-high so the fillets brown without overcooking; avoid overcrowding the pan. If sensitive to heat, omit or reduce the red chilies. For a gluten-free version, use gluten-free tamari and a gluten-free oyster sauce alternative. Rice wine is optional; dry sherry can substitute in a pinch. Serve immediately for best texture; leftovers keep up to 1 day refrigerated and can be gently reheated.
Time: Prep: 15 mins, Cook: 15 mins, Total: 30 mins
Servings: 4
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.)
Instructions
- Pat the fish fillets dry with paper towels and season with salt and pepper.
- 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.
- Remove the fish from the pan and set aside on a plate.
- 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.
- Add the minced garlic and optional red chilies, stirring for another 15 seconds.
- Add the soy sauce, oyster sauce, rice wine, and sugar to the pan, stirring to combine.
- Return the fish to the pan, spooning the sauce over the fillets to coat them.
- Garnish with the green parts of the scallions and serve immediately.