Fish With Ginger Soy Sauce Recipe

Dive into flavor town with me as we whip up some seriously delicious Fish with Ginger Soy Sauce that’s guaranteed to elevate your dinner game in less than an hour!

I enjoy creating meals that are both tasty and simple to make. My Fish with Ginger Soy Sauce pairs delicate fish fillets with a bold sauce of soy sauce, fresh ginger, and garlic.

This dish offers scrumptious umami and spice flavors, but it’s also delicious in a way that feels really nourishing. The combination of soy sauce with just the right amount of good-for-you ingredients makes this dish one to savor.

Ingredients

• Fish Fillets: High in protein and omega-3 fatty acids, promoting heart health.
• Soy Sauce: Adds a savory umami flavor, rich in amino acids.
• Fresh Ginger: Contains anti-inflammatory properties and adds a zesty kick.
• Garlic: Provides a rich aroma and offers cardiovascular benefits.
• Sesame Oil: Adds a nutty flavor, rich in healthy fats.
• Rice Vinegar: Adds tangy acidity, enhancing the overall flavor profile.
• Honey: Offers natural sweetness and balances savory notes.

Ingredient Quantities

• 2 fish fillets (such as cod, snapper, or halibut)
• 1/4 cup soy sauce
• 2 tablespoons fresh ginger, finely grated
• 2 cloves garlic, minced
• 1 tablespoon sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon honey or sugar
• 1/4 teaspoon freshly ground black pepper
• 2 green onions, thinly sliced
• 1 red chili, thinly sliced (optional)
• Fresh cilantro leaves for garnish (optional)
• Lime wedges for serving (optional)

How to Make this

1. Wash the fish fillets in cold running water and dry them thoroughly with paper towels. Season both sides with freshly ground black pepper, taking care not to use too much.

2. Combine the soy sauce, fresh ginger, garlic, sesame oil, rice vinegar, and honey or sugar in a small bowl. Stir until the honey or sugar is completely dissolved.

3. Put fish fillets in a shallow dish; pour half the marinade over them. Turn fillets to coat thoroughly. Let marinate for 15-20 minutes.

4. Heat a non-stick skillet over medium-high heat. If needed, lightly oil the skillet.

5. Take the fish out of the marinade, letting any excess drip off, and place the fillets in the skillet. Cook them for about 3-4 minutes on each side, until the fish is opaque and flakes easily with a fork.

6. As you cook the fish, take the leftover marinade and pour it into a small saucepan. Over medium heat, bring it to a simmer. Watch it closely; you want it to reduce slightly, thicken just a tad, and coat the back of a spoon. This should take only a minute or two. After that, remove it from the heat and set it aside.

7. After cooking the fish, move it to a plate suitable for serving. Over the fish, drizzle the marinade that has been reduced.

8. Add sliced green onions and red chili to the soufflé for an even bigger flavor lift. I like to bake little soufflés in ramekins for an impressive presentation.

9. If desired, garnish with fresh cilantro leaves for an extra burst of freshness.

10. Present at once with lime wedges beside for a citrusy finish. Enjoy your Fish with Ginger Soy Sauce!

Equipment Needed

1. Kitchen sink (for washing fish)
2. Paper towels
3. Small bowl (for mixing marinade)
4. Fork or whisk (for stirring marinade)
5. Shallow dish (for marinating fish)
6. Non-stick skillet
7. Spatula or fish turner
8. Small saucepan (for reducing marinade)
9. Spoon (for testing marinade thickness)
10. Plate (for serving fish)
11. Knife (for slicing green onions and chili)
12. Cutting board

FAQ

• Q: Can I use a different type of fish for this recipe?A: Yes, you can use any outright white fish such as tilapia or even salmon if preferred.
• Q: Is it necessary to use sesame oil?A: Sesame oil adds rich taste to the dish, yet if you can’t find it, a neutral oil such as vegetable or canola oil is suitable.
• Q: How can I make this dish spicier?A: To ramp up the spice level, feel free to add more red chili or even a dash of chili oil.
• Q: Can I prepare the sauce in advance?A: Yes, you can prepare the sauce a day in advance and stash it in the refrigerator. Just give it a good stir before you use it.
• Q: Is there a substitute for rice vinegar?A: If necessary, apple cider vinegar or white wine vinegar can serve as substitutes for rice vinegar.
• Q: How do I know when the fish is cooked?A: When the fish flakes easily with a fork and is opaque all the way through, it’s done.
• Q: Can I omit the cilantro and lime?C: Freshness from cilantro and lime is nice but not essential. The dish will still be tasty even if you leave the aromatics out.

Fish With Ginger Soy Sauce Recipe Substitutions and Variations

1/4 cup of tamari or coconut aminos makes a perfect substitute for soy sauce, rendering this dish suitable for those with celiac disease.
1 tablespoon ground ginger instead of 2 tablespoons fresh ginger (reduce to 1 tablespoon as dried is more concentrated)
Use 1 tablespoon olive oil, instead of sesame oil, for a milder flavor.
2 tablespoons apple cider vinegar in place of rice vinegar for a different tang
1 tablespoon maple syrup instead of honey or sugar for a different sweetness.

Pro Tips

1. Pat the Fish Dry Before marinating, ensure the fish fillets are thoroughly dried. This helps the marinade cling better and results in a nice sear when cooking.

2. Adjust Marinating Time To enhance flavor without overpowering, marinate the fish for at least 15 minutes but no longer than 30 minutes, especially if using more delicate fish like snapper.

3. Use Fresh Ingredients Fresh ginger and garlic will give a more vibrant and aromatic taste compared to dried or pre-minced versions. It makes a noticeable difference in the overall flavor profile.

4. Control the Heat When cooking the fish, start with medium-high heat to get a good sear but be ready to adjust to medium to avoid overcooking the fish.

5. Reduce the Marinade Carefully Keep a close eye on the marinade as it reduces. It can quickly go from perfect to burnt, so remove it as soon as it thickens and coats the back of a spoon.