White Fish Fillets with Ginger and Soy

There are nights when I’m just craving something simple, fast, and full of flavor — and this ginger soy fish always comes through. It’s quick enough for a busy weeknight, but tasty enough to feel like something special. Think flaky fish with golden edges, soaked in a warm, savory sauce that’s gingery, slightly sweet, and deeply comforting.

I usually make this with halibut when I want to treat myself, but it works just as well with cod or sea bass. Honestly, I’ve even tried it with tilapia during a tight grocery week and it was still a hit.

Why I keep coming back to this recipe

20 minutes from start to finish
This dish is one of those magical meals that feels like it took effort, but secretly didn’t. It’s done in less time than it takes to cook rice, which is exactly what I serve it with.

That ginger soy sauce
The sauce isn’t just there for flavor—it ties the whole dish together. It clings to the fish, soaks into the rice, and makes everything taste like a warm hug. Plus, that crisped-up ginger on top? I always make extra and snack on it straight from the pan.

Great for beginners
Fish can be intimidating to cook, I get it. I used to avoid it altogether. But pan-searing is forgiving, and this method gives you crispy outsides with tender, flaky insides—no advanced skills needed.

What fish to use (and what to avoid)

Halibut is my favorite for this because of its meaty texture and how well it soaks up flavor. But it’s not cheap, and not always easy to find. If you’re at the supermarket, look for cod fillets, sea bass, or even snapper. Just make sure the fillets are thick enough to hold their shape in the pan.

Skip the super-thin fillets or anything pre-seasoned. And as much as I love stocking up on frozen fish, some types (especially halibut) can turn rubbery after freezing. Fresh is best here, but if you use frozen, let it thaw slowly in the fridge and pat it really dry.

Ingredients you’ll need

• White fish fillets – Halibut, cod, or sea bass all work well.

• Fresh ginger – Cut into matchsticks so it crisps up in oil and adds texture.

• Soy sauce – Use a good-quality one with deep flavor.

• Cooking oil – Go for neutral oils like canola or sunflower. Olive oil’s too strong here.

• Cornstarch – A quick dusting helps seal in moisture and gives the fish that velvety, golden finish.

• Scallions – For a fresh pop of color and flavor at the end.

• A bit of sugar – Balances the saltiness of the soy sauce.

Let’s make it: Step-by-step

Step 1: Prep the fish
Cut your fillets into chunky pieces — I like cutting them just thick enough to sear well without falling apart. Toss them in a little cornstarch so they’re lightly coated. This does two things: helps the crust form and makes the sauce stick better later.

Step 2: Slice the ginger
Use a spoon to peel the ginger — it’s way easier than a knife. Then cut it into thin strips. I usually cut more than the recipe calls for because I love topping the fish with those golden crispy bits.

Step 3: Make the sauce
In a small bowl, mix soy sauce, sugar, and a splash of water. Stir until the sugar dissolves. That’s your simple glaze — it’s rich, a little sweet, and smells amazing when it hits the hot pan.

Step 4: Fry the ginger
Heat a bit of oil in your pan over medium-high heat. Add the ginger and let it sizzle until golden and crisp. Don’t walk away — it goes from perfect to burnt pretty quick. Scoop it out and set it aside.

Step 5: Cook the fish
In that same gingery oil, carefully place the fish pieces down. Let them sit undisturbed so they get that golden sear. Flip gently — I use cooking chopsticks or a thin spatula. Once both sides are cooked and crispy, it’s time for the magic.

Step 6: Add the sauce
Pour in the soy mixture. You’ll hear it sizzle and start to bubble — let it thicken slightly and coat the fish. Turn off the heat, plate it up, and top with the crispy ginger and fresh scallions.

Cooking tips from my kitchen

• Use a non-stick skillet or well-seasoned cast iron pan – It makes flipping fish so much easier. I’ve ruined a few fillets on sticky pans before learning this the hard way.

• Don’t overcrowd the pan – Cook the fish in batches if needed so each piece gets properly seared.

• Remove excess oil before pouring in the sauce — especially if your fish releases some. Too much oil will make the sauce thin and greasy.

• Serve immediately – This dish is best right after cooking, when the skin’s still crisp and the sauce is warm.

What to serve it with

This ginger soy fish is a full meal when you pair it with the right sides. Here’s how I love serving it:

• Steamed jasmine or basmati rice – Soaks up the sauce beautifully.

• Garlicky stir-fried greens – Think bok choy, spinach, or broccoli.

• Quick cucumber salad – A little acidity cuts through the richness of the fish.

• Miso soup – For a cozy, well-rounded meal.

FAQs

Can I use frozen fish fillets?
Yes, just make sure they’re fully thawed and patted dry. Moisture is the enemy of crispness.

Do I need cornstarch?
It’s optional, but it really helps the fish sear nicely and hold onto the sauce. I always use it.

How do I make it extra crispy?
Don’t move the fish around too much, and make sure your pan is hot enough before adding it in. That initial sizzle is key.

Can I store leftovers?
This dish is best fresh, but if you have extras, store them in an airtight container in the fridge for up to a day. Reheat gently in a skillet. Just know the crust won’t be as crisp the second time.

Yield: 2

White Fish Fillets with Ginger and Soy

Print

This is one of those dishes I turn to when I want something comforting but quick. Lightly crisped white fish bathed in a savory ginger-soy glaze—every bite is warm, a little sweet, and deeply satisfying.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 2 tablespoons cooking oil
• 12 oz halibut fillet (or other firm white fish like cod, snapper, or sole)
• 2-inch piece of ginger, peeled and cut into thin matchsticks
• 1 tablespoon cornstarch
• 1 tablespoon chopped scallions (for garnish)

For the Sauce

• 2 tablespoons soy sauce
• 2 tablespoons water
• 1 tablespoon sugar
• 1 teaspoon sesame oil
• A few dashes of ground white pepper

Instructions

1. Cut the fish into thick, bite-sized chunks and toss them with cornstarch until evenly coated. Set aside.
2. Whisk together all the sauce ingredients in a small bowl until the sugar dissolves. Set that aside too.
3. Heat the oil in a non-stick skillet over medium-high heat. Once it’s hot, add the ginger strips and stir-fry them until golden and fragrant. Scoop them out and set aside—don’t toss the oil, that’s liquid gold now.
4. In the same skillet with the ginger-infused oil, gently add the fish pieces. Let them crisp up on one side, then flip carefully using a spatula or chopsticks. The goal is light golden edges without breaking the delicate fillets.
5. Once both sides are nicely seared, pour in the sauce. As soon as it starts to bubble, turn off the heat.
6. Transfer the fish to a serving plate, spoon over the sauce, and scatter the crispy ginger and scallions on top.
7. Serve warm with steamed rice—it’s the perfect pairing.

Notes

• Use firm white fish so it holds its shape while cooking.
  
• Ginger slices can be enjoyed as a garnish or mixed in with the fish.
  
• Avoid over-stirring the fish in the pan to keep the fillets from falling apart.

Nutrition Information

Yield

2

Serving Size

1
Amount Per Serving Calories 500Total Fat 26gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 19gCholesterol 143mgSodium 1041mgCarbohydrates 12gFiber 0gSugar 6gProtein 51g

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.

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Final thoughts

This ginger soy fish is one of those recipes I turn to when I want something bold but effortless. It’s comforting without being heavy, and that crispy ginger on top makes it feel a little fancy. Perfect for lazy weeknights, dinner with friends, or those times when you just want something really satisfying without much fuss.

Try it once, and I promise it’ll make its way into your regular dinner rotation — it sure did in mine.

Also try these Catfish recipes:-

• Pan Seared Lemon Herb Catfish
• Air Fryer Blackened Catfish
• Beer Battered Catfish