Pan-Fried Ginger Scallion Fish
I can never resist ordering crispy fish at my favorite asian restaurants. The delicate crunch of the skin paired with irresistible sauces gets me every time. This Pan-Fried Ginger Scallion Fish delivers the same restaurant-style flavor and texture but right from your own kitchen. And best of all, it’s surprisingly easy to make and ready from start to finish in just 30 minutes.
Jump to RecipeIngredients
Organize the ingredients – fish fillets (sea bass, red snapper, and/or yellowtail snapper for example) with skin on, ginger, scallions, gluten free flour, gluten free soy sauce, neutral oil (not shown), sesame oil, sugar, garlic, kosher salt, black pepper, and hot pepper flakes, if desired.
Making the Sauce
Place 1/2 cup gluten free soy sauce, 4 teaspoons sesame oil, 4 teaspoons granulated sugar, 6 garlic cloves, grated or minced, and a pinch of red pepper flakes if desired in a small bowl. Mix until combined.
Prepping the Ginger and Scallions
Julienne the scallions and ginger.
Prepping and Cooking the Fish
Place 1/3 cup gf flour on a plate and season with a healthy pinch of kosher salt and black pepper. Combine with a fork. Dredge both sides of each fillet in the flour. Heat 2 tablespoons of oil over medium high heat in a large nonstick skillet. Once heated, add the fish fillets to the pan, skin-side-down. Cook skin-side-down for 2-3 minutes pressing down fish fillets with a spatula to achieve even browning on the skin. Then flip and cook skin-side-up for an additional 2 minutes. Total cook time is 4-5 minutes. (If the fillets you buy run on the large side add 1-2 minutes to the total cook time.) Remove fillets and set on a plate skin-side-up to keep the skin crispy.
Cooking the Ginger and Scallions
In the same pan (no need to wipe out), lower the heat to medium and add the ginger and scallions. Cook for 2 minutes until the scallions and ginger are a bit wilted and browned. Then add the sauce to the pan and lower the heat. Simmer for 2 minutes until sauce thickens.
Pan-Fried Ginger Scallion Fish
To assemble, place fish on individual plates or on a platter. Spoon sauce over top of the fish and serve with rice if desired.
Pan-Fried Ginger Scallion Fish
Ingredients
- 4 fish fillets (sea bass, red snapper, or yellowtail snapper which I used) with skin on, cleaned with bones and scales removed
- 2-3 tablespoons oil vegetable, avocado, or canola
- 2 2-inch pieces of fresh ginger (or one 4" piece cut in half) peeled (or not!) and julienned into thin matchsticks
- 12 scallions ends trimmed, stalks cut into 1/3s, and julienned
- 1/3 cup gluten free flour corn or potato starch can also be used, I use King Arthur’s Measure for Measure Flour
- Kosher salt and ground pepper to season the flour
- 1/2 cup soy sauce gluten free
- 4 teaspoons sesame oil
- 4 teaspoons granulated sugar honey can also be used
- 6 cloves garlic grated or minced
- Pinch of red pepper flakes if desired
- Served over rice optional
Instructions
- Place 1/2 cup gluten free soy sauce, 4 teaspoons sesame oil, 4 teaspoons granulated sugar, 6 garlic cloves, grated or minced, and a pinch of red pepper flakes if desired in a small bowl. Mix until combined and set aside. (Note: You will have extra sauce. If you're not a sauce person, halve the measurements.)
- Place 1/3 cup gf flour on a plate and season with a healthy pinch of kosher salt and black pepper. Combine with a fork. Dredge both sides of each fillet in the flour.
- Heat 2 tablespoons of oil over medium high heat in a large nonstick skillet. Once heated, add the fish fillets to the pan, skin-side-down.
- Cook skin-side-down for 2-3 minutes firmly pressing down fish fillets with a spatula (or two) to have the skin fully contact the pan and then flip and cook skin side up for an additional 2 minutes. (You may want to add a tad more oil at this point.) Total cook time is 4-5 minutes. (Note: if the fillets you buy run on the large side add 1-2 minutes to the total cook time.) Remove fillets and set on a plate skin-side-up to keep the skin crispy.
- In the same pan (no need to wipe out), lower the heat to medium and add the ginger and scallions. Cook for 2 minutes until the scallions and ginger are a bit wilted and browned. Then add the sauce to the pan and lower the heat. Simmer for 1-2 minutes until sauce thickens.
- Assembly…place fish on individual plates or on a platter. Spoon sauce over top of the fish and serve with rice if desired.
Recipe from Verna Banana with modifications made by me.
If you like this recipe, you may also like these other GFchow recipes. Salt and Pepper Fish with Scallion Rice, Crispy Scallion Ginger Chicken, and Crispy Trout with Lemon and Capers.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
