Ginger and Scallion Fish, why is fish a must-have for Chinese New Year |姜葱鱼片

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while maintaining flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

whole fish

🥗Healthier: fillets

💰Cheaper: frozen fish

Fillets are easier to prepare and frozen fish is often cheaper.

ginger

🥗Healthier: fresh ginger

💰Cheaper: ground ginger

Ground ginger is more affordable and has a long shelf life.

Slice the basa fish fillet, making sure the tail part is thinner so it doesn't fall apart when cooking.

Season the fish with salt, white pepper powder, about 1 teaspoon shaoxing cook wine, a few slices of ginger, the white part of scallions, and about 1 teaspoon starch. Mix together and let sit for a few minutes.

Heat a pan to high and add vegetable oil.

Sauté the ginger, white part of scallions, garlic, and green Sichuan peppercorns until aromatic.

Add just over 1/2 cup chicken stock (or water) to the pan and bring to a boil.

Once boiling, add the fish piece by piece, pushing gently to ensure it cooks evenly. Cook for about three minutes.

Add the remaining green scallions and some white pepper powder, pushing gently again.

Add a little bit of slurry to thicken the sauce and coat the fish evenly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens