The first time I made Chinese Pan Fried Fish with Soy Sauce, the kitchen smelled like a small restaurant tucked between apartment buildings—warm soy, bright ginger, and the faint sweetness of caramelized scallions. I remember arranging the fillets on a simple white plate and feeling unexpectedly proud: the skin was golden and crisp, the sauce glossy, and the whole thing looked like the sort of dish you save for Sunday nights when you want something both elegant and easy.
Why You’ll Love It
This dish works in real life because it balances speed and polish. It comes together quickly, yet the glossy soy sauce and crisped edges give it a restaurant finish. Make it for weeknight dinners when you want something special without fuss, or for a small gathering where you want to serve a composed, photo-ready main. People who like clean flavors and textural contrasts—crispy exterior, tender flesh, and a bright scallion finish—will come back for seconds.
Serves 4
Prep Time: 20 minutes |
Cook Time: 12 minutes |
Total Time: 32 minutes
Ingredients
- 4 white fish fillets (cod, tilapia, or sea bass), about 5 ounces each
- Salt and black pepper, to taste
- 3 tablespoons cornstarch for dusting the fillets
- 3 tablespoons vegetable oil for frying
- 1 tablespoon sesame oil
- 3 cloves garlic, thinly sliced
- 1 tablespoon fresh ginger, finely julienned
- 3 tablespoons light soy sauce
- 1 tablespoon dark soy sauce or additional light soy if unavailable
- 1 tablespoon rice vinegar
- 1 tablespoon mirin or 1 teaspoon sugar if not using mirin
- 2 tablespoons water
- 3 scallions, thinly sliced on the diagonal for garnish
Instructions
- Pat the fish fillets dry and season both sides lightly with salt and pepper. Dust each fillet evenly with cornstarch and shake off any excess.
- Heat the vegetable oil in a large nonstick or cast iron skillet over medium-high heat until shimmering. Add the fillets skin side down if skin-on, or presentation side down if skinless. Cook undisturbed 3 to 4 minutes until the underside is golden and crisp.
- Carefully flip the fillets and cook the other side 2 to 3 minutes until the fish is cooked through and flakes easily. Transfer the fillets to a warm plate and tent loosely with foil. Remove excess oil from the pan, leaving about 1 teaspoon.
- Reduce heat to medium and add the sesame oil. Sauté the sliced garlic and ginger until fragrant and just turning golden, about 30 seconds to 1 minute. Be careful not to burn them.
- Stir together light soy, dark soy, rice vinegar, mirin or sugar, and water in a small bowl. Pour the sauce into the pan and let it bubble gently for 30 to 45 seconds until slightly thickened. Taste and adjust for salt or sweetness.
- Spoon the glossy sauce over the rested fillets in the plate. Scatter the thinly sliced scallions on top and around the fish. Serve immediately with steamed rice or simple greens.
Recipe Variations
- Spicy Soy Pan Fried Fish: Add 1 teaspoon chili oil or 1 tablespoon finely chopped fresh red chilies to the sauce for a warm kick.
- Cantonese Black Bean Twist: Stir in 1 tablespoon chopped fermented black beans with the garlic and ginger for a savory, slightly funky note.
- Crispy Skin Version: For skin-on fillets, press down gently with a spatula during the first minute of cooking and finish under a hot broiler for 1 to 2 minutes to intensify crispness.
- Gluten-Free: Use tamari instead of soy sauce and ensure mirin or substitutes are gluten-free; cornstarch is naturally gluten-free for the dredge.
Make Ahead: You can prepare the soy sauce mixture and slice the garlic, ginger, and scallions up to 24 hours ahead. Store the sauce and aromatics in airtight containers in the refrigerator. Dredge the fish in cornstarch up to 1 hour before cooking and keep covered in the fridge on a plate. For best texture, pan-fry the fish just before serving; reheated fish will lose some crispness.
Frequently Asked Questions
What type of fish is best for pan frying in this recipe
Firm, white-fleshed fish like cod, tilapia, sea bass, or haddock works best because they hold together during pan frying and develop a nice crust without falling apart.
Can I make the sauce ahead and reheat it
Yes, the sauce can be made ahead and warmed briefly in the pan. If it thickens in the fridge, add a splash of water when reheating and bring it to a gentle simmer to loosen it.
How can I make the fish extra crispy
Ensure the fillets are thoroughly dry, use enough heat to create an immediate sizzle, and do not overcrowd the pan. A light cornstarch dusting helps produce an even, thin crisp layer.
Is there a substitute for mirin or rice vinegar
Substitute mirin with a teaspoon of sugar plus a splash of water or use dry sherry. For rice vinegar, use white wine vinegar or apple cider vinegar in slightly smaller amounts to avoid overpowering acidity.
Chinese Pan Fried Fish with Soy Sauce
This dish works in real life because it balances speed and polish. It comes together quickly, yet the glossy soy sauce and crisped edges give it a restaurant finish
Ingredients
- 4 white fish fillets (cod, tilapia, or sea bass), about 5 ounces each
- Salt and black pepper, to taste
- 3 tablespoons cornstarch for dusting the fillets
- 3 tablespoons vegetable oil for frying
- 1 tablespoon sesame oil
- 3 cloves garlic, thinly sliced
- 1 tablespoon fresh ginger, finely julienned
- 3 tablespoons light soy sauce
- 1 tablespoon dark soy sauce or additional light soy if unavailable
- 1 tablespoon rice vinegar
- 1 tablespoon mirin or 1 teaspoon sugar if not using mirin
- 2 tablespoons water
- 3 scallions, thinly sliced on the diagonal for garnish
Instructions
- Pat the fish fillets dry and season both sides lightly with salt and pepper. Dust each fillet evenly with cornstarch and shake off any excess.
- Heat the vegetable oil in a large nonstick or cast iron skillet over medium-high heat until shimmering. Add the fillets skin side down if skin-on, or presentation side down if skinless. Cook undisturbed 3 to 4 minutes until the underside is golden and crisp.
- Carefully flip the fillets and cook the other side 2 to 3 minutes until the fish is cooked through and flakes easily. Transfer the fillets to a warm plate and tent loosely with foil. Remove excess oil from the pan, leaving about 1 teaspoon.
- Reduce heat to medium and add the sesame oil. Sauté the sliced garlic and ginger until fragrant and just turning golden, about 30 seconds to 1 minute. Be careful not to burn them.
- Stir together light soy, dark soy, rice vinegar, mirin or sugar, and water in a small bowl. Pour the sauce into the pan and let it bubble gently for 30 to 45 seconds until slightly thickened. Taste and adjust for salt or sweetness.
- Spoon the glossy sauce over the rested fillets in the plate. Scatter the thinly sliced scallions on top and around the fish. Serve immediately with steamed rice or simple greens.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 216Total Fat 14gSaturated Fat 1gUnsaturated Fat 13gCholesterol 20mgSodium 924mgCarbohydrates 16gFiber 1gSugar 4gProtein 7g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Conclusion
This Chinese Pan Fried Fish with Soy Sauce is one of those dishes that looks like you spent more time on it than you actually did. The contrast of glossy, savory sauce and tender, flaky fish feels both refined and approachable. Give yourself permission to try the variations and adjust the sauce to your taste. With a little attention to drying the fillets and the final sear, you can turn a simple weeknight meal into a memorable plate.
