Ginger Fish Sear — Pla Pad Khing
Pan-seared fish with a punchy ginger-garlic sauce, bright lime juice, and a whisper of fish sauce. Aromatic, quick, and built for a skillet — the TikTok version of Thailand's ginger fish.
- Total time
- 20 min
- Servings
- 2
- Calories
- 298
- Protein
- 36g
Ingredients
- 2 fillets (6 oz each) fish fillets (cod, sea bass, or halibut)
- 3 tbsp fresh ginger, minced
- 3 cloves garlic, minced
- 2 tbsp fish sauce
- 1 whole lime (juiced)
- 1 whole red chili, thinly sliced (or chili flakes)
- 3 whole scallions, cut into 1-inch pieces
Instructions
- 1
Pat fish dry with paper towels. Season both sides with salt and pepper.
- 2
Heat 2 tbsp oil in a skillet over medium-high until it shimmers, about 90 seconds.
- 3
Sear fish 2 minutes per side without moving — the surface should turn opaque and edges look golden.
- 4
Push fish to the edge. Add ginger and garlic to the empty side, stirring constantly for 60 seconds until fragrant.
- 5
Pour fish sauce and lime juice over the fish. Scatter chili and scallions on top. Toss gently for 30 seconds.
- 6
Slide fish onto a plate and spoon sauce over the top. Serve immediately.
Tools you’ll need
- 12-inch stainless steel or nonstick skillet
- paper towels
- chef's knife
- cutting board
- lime juicer (or fork)
- wooden spoon
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