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Pan-Fried Ginger Scallion Fish

Prep Time25 minutes
Cook Time5 minutes
Total Time30 minutes
Course: dinner
Cuisine: Asian, Chinese
Keyword: fish fillets with skin, fresh ginger, garlic, gluten free, gluten free flour, gluten free soy sauce, granulated sugar, neutral oil, scallions, sesame oil
Servings: 4 people
Author: GFchow @ gfchow.com

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.