Crispy Fish with Ginger Stir-Fry
Whole fish or fillets fried until golden, then tossed with a punchy ginger-garlic sauce and served with the prized crispy tail. Ready in 25 minutes and screams restaurant-quality on a plate.
- Total time
- 25 min
- Servings
- 2
- Calories
- 380
- Protein
- 42g
Ingredients
- 1.2 lb whole white fish (sea bass, grouper, or snapper) or thick fillets
- 3 tbsp fresh ginger, sliced into thin matchsticks
- 4 cloves garlic, minced
- 3 tbsp soy sauce
- 2 tbsp lime juice
- 1 tsp thai chilies or red chili flakes
- 3 stalks scallions, cut into 2-inch pieces
- 4 tbsp neutral cooking oil
Instructions
- 1
Pat fish dry with paper towels, inside and out. Season generously with salt and pepper.
- 2
Heat 2 tbsp oil in a 12-inch skillet over medium-high until it shimmers, about 90 seconds.
- 3
Place fish in the skillet without moving. Sear 5–6 minutes until skin is golden and crispy.
- 4
Carefully flip fish. Cook 4–5 minutes until the flesh flakes easily at the thickest point.
- 5
Push fish to the side. Add remaining 2 tbsp oil, garlic, and ginger to the pan, stirring constantly for 60 seconds until fragrant.
- 6
Pour soy sauce and lime juice over the fish. Add chili, toss gently to coat, and finish with scallions.
- 7
Slide fish onto a plate and drizzle all pan sauce over the top. Serve immediately with the crispy tail front and center.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- paper towels
- chef's knife
- microplane or fine grater
- wooden spoon or silicone spatula
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