This dish is all about the ginger, and the fish of course! Ginger haters do NOT look away! Although loaded with โgingery-nessโ, it is the sweetness of the ginger which shines as opposed to its peppery pungency. Give it a try, you might just change your mind! With tender fish morsels, a glossy soy sauce and crispy toppings, this dish is a delicious side to rice or noodles.
Ginger fish- โpoisson au gingembreโ was a common restaurant dish in Chinese restaurants in Mauritius when we were kids. Going out was a treat and it was always to a Chinese restaurant. โPoisson au gingembreโ was a common order but not one we particularly loved because of the strong ginger flavour. I distinctly remember my parentโs excitement the first time that they attempted a re-creation. Whilst we did not appreciate it then, ginger fish has grown to become one of our favourites.
Our version uses fresh hake, but any white fish will do. It has layers of sweet ginger flavour achieved from frying thin strips of ginger until golden brown. The ginger-infused oil is used to pan-fry the fish. Some of the fried ginger is then added to the sauce whilst the rest is reserved for sprinkling.
The final result: flaky ginger-fried fish in a smooth-and-sticky ginger sauce, topped with crunchy ginger. Could there be any more ginger? -said in Chandlerโs voice.
QUESTIONS YOU MAY HAVE ABOUT GINGER FISH
Can I use frozen fish?
Yes, we often make this recipe with frozen fish! Defrost the fish and pat carefully with absorbent paper to prevent excessive sputtering from the extra moisture whilst frying.
Can I add vegetables to this dish?
Certainly! We also make a version where we add broccoli florets and/ or mange-tout to the sauce prior to adding the fried fish.
Ginger Fish
Ingredients
- 3 tbsp vegetable oil
- 600 g hake (or other white fish)
- 2-3 tbsp cornstarch
- 6 cm piece ginger (2-3 inches)
- small bunch green onion/ scallion stems (about 10-12 stems)
Sauce
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 3 tsp sugar
- 2 tsp cornstarch
- 100 ml water (just under 1/2 cup)
Instructions
- Combine all elements for the sauce into a small bowl.
- Thinly slice the ginger into a fine julienne. Slice the scallions at a diagonal angle.
- Cut to the fish into thick chunks and place on absorbent paper to absorb excess moisture. Coat lightly on all sides with cornstarch.
- Add the oil to a non-stick pan over medium heat and when hot, fry the ginger until lightly golden and crispy.
- When the ginger is fried, take out of the oil and reserve.
- To the remaining oil, add the coated fish. Pan-fry the fish pieces for a couple of minutes on each side. When cooked, carefully remove the fish from the pan.
- Add the scallions to the pan and allow to wilt slightly.
- Add the sauce ingredients and half of the fried ginger and allow the sauce to thicken and become transparent and glossy.
- Last add in the fish and turn gently to coat with the sauce, being careful not to break the fish. Remove from the heat to prevent the fish from overcooking.
- Serve with fluffy rice or noodles.