Let’s face it after a long day of work, errands, and maybe even wrangling kids, the last thing you want is a complicated dinner. That’s where Pan-Fried Fish with Scallions comes in. This recipe is quick, easy, and packed with flavor, making it the perfect solution for busy weeknights or when you want to impress your family without breaking a sweat.
With crispy, golden fish fillets and a savory sauce infused with scallions, ginger, and garlic, this dish is a guaranteed crowd-pleaser. Plus, it’s versatile enough to adapt to your taste preferences. Ready to dive in? Let’s get cooking!
Why You’ll Love This Pan-Fried Fish
- Quick and Easy: Ready in under 30 minutes, this recipe is perfect for busy moms, professionals, or anyone short on time.
- Healthy and Delicious: Packed with protein and fresh ingredients like scallions and ginger, this dish is as nourishing as it is tasty.
- Customizable: Not a fan of spice? Skip the chili peppers. Want a deeper flavor? Add a splash of rice wine.
- Minimal Cleanup: One pan, a few simple ingredients, and you’re done. Your sink will thank you.
Ingredients
Here’s what you’ll need to make this delicious dish:
- Fish: 1 lb (approx. 500g) firm white fish fillets (e.g., cod, snapper, or similar), cut into serving pieces.
- Scallions (Green Onions): 4-5 stalks, thinly sliced (separate white and green parts).
- Ginger: 1-inch piece, thinly sliced.
- Garlic: 2 cloves, minced.
- Chili Peppers: 2-3 small red chilies, thinly sliced (optional, adjust to taste).
- Soy Sauce: 2 tbsp.
- Oyster Sauce: 1 tbsp.
- Rice Wine (Shaoxing): 1 tbsp (optional, adds depth of flavor).
- Sugar: 1 tsp.
- Vegetable Oil: 2 tbsp.
- Salt and Pepper: To taste.
How to Make Pan-Fried Fish with Scallions
Step 1: Prepare the Fish
Pat your fish fillets dry with paper towels. This step is key to getting that golden, crispy exterior. Season both sides with a pinch of salt and pepper.
Step 2: Fry the Fish
Heat 1 tablespoon of vegetable oil in a pan or wok over medium-high heat. Once the oil is hot, add the fish fillets. Fry for about 3-4 minutes per side, or until they’re golden brown and cooked through. Remove the fish from the pan and set aside.
Pro Tip: Don’t overcrowd the pan! Fry the fish in batches if needed to ensure even cooking.
Step 3: Sauté the Aromatics
In the same pan, add the remaining tablespoon of vegetable oil. Toss in the white parts of the scallions and the ginger. Stir-fry for about 30 seconds until fragrant. Add the minced garlic and chili peppers (if using) and stir-fry for another 15 seconds.
Step 4: Make the Sauce
Pour in the soy sauce, oyster sauce, rice wine (if using), and sugar. Stir everything together until the sugar dissolves and the sauce is well combined.
Step 5: Combine the Fish and Sauce
Gently return the cooked fish to the pan. Toss the fillets in the sauce, making sure they’re evenly coated.
Step 6: Garnish and Serve
Sprinkle the green parts of the scallions over the fish. Stir gently and let everything cook for another minute. Serve immediately with steamed rice or your favorite side dish.
Cooking Tips
- Choose the Right Fish: Opt for firm, white fish like cod or snapper that holds its shape during frying.
- Control the Heat: Medium-high heat is your best friend for frying fish. Too low, and you’ll end up with soggy fillets; too high, and you risk burning them.
- Adjust the Spice: If you’re cooking for kids or spice-averse eaters, feel free to skip the chili peppers. The dish will still be packed with flavor.
- Don’t Skip the Scallions: The scallions add a fresh, slightly sweet flavor that ties the whole dish together.
A Personal Note from Amelia
This recipe holds a special place in my heart. It became a family favorite after my kids declared it “better than takeout” (and trust me, that’s high praise in our house). I love how the scallions add a pop of freshness, and the sauce is so good you’ll want to drizzle it over everything—rice, veggies, you name it.
Cooking doesn’t have to be complicated to be delicious, and this dish is proof of that. Whether you’re a seasoned cook or just starting your culinary journey, Pan-Fried Fish with Scallions is a recipe you’ll come back to again and again.
FAQs
Can I use a different type of fish?
Absolutely! Any firm, white fish like tilapia, halibut, or even catfish will work well in this recipe.
What can I use instead of rice wine?
If you don’t have Shaoxing rice wine, you can skip it or substitute it with a splash of dry sherry or white wine.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan to maintain the fish’s texture.
Can I make this dish gluten-free?
Yes! Simply use gluten-free soy sauce and oyster sauce to make this recipe gluten-free.
Ready for More?
If you loved this recipe, you’ll definitely want to check out some of our other quick and healthy dinner ideas:
At Healthi Recipes, we’re all about making healthy eating an exciting and rewarding adventure. So, grab your ingredients, turn on some music, and let’s make dinner a celebration of flavor and simplicity.
This Pan-Fried Fish with Scallions is more than just a meal—it’s a reminder that even on the busiest days, you can create something beautiful and nourishing for yourself and your loved ones. Enjoy!