In Chinese cooking, fish is a must-have ingredient because it’s auspicious.
Fish is “yu” (鱼) in Chinese; it means abundance and a symbol of great fortune and prosperity.
Back home in Malaysia and in the Asia region, we usually eat fish as a whole, with its head and tail attached. Whole fish signifies wholeness, which is a lucky symbol. However, being in the United States, whole and fresh fish are hard to come by.
I developed this Ginger Soy Fish using white fish fillet, which you can easily get from any supermarkets. The taste is authentic, 100% Chinese, but anyone can enjoy the amazing flavours of this dish.
If you haven’t tried Chinese-style fish, you absolutely have to because very few things taste as good as a perfectly cooked fish doused in a savoury and utterly delicious soy sauce. You really have to try my recipe!
Use White Fish: Halibut or Cod
For this recipe, I used halibut fillet, which is a premier white fish. What is a white fish? White fish refers to a group of fish with white flesh, for example: halibut, pollock, cod, snapper, sole or flounder.
You want to use firm white fish as it’s easier to cook. I strongly recommend halibut but pollock and cod will work just fine. Avoid sole and flounder as the flesh are too delicate for this recipe.
Ginger is the Secret Ingredient
I absolutely love ginger. I use it a lot in my Chinese recipes. Ginger imparts an amazing nuance to seafood and rids the seafood from potential fishy odour.
For this Ginger Soy Fish, you want to cut the ginger into thin strips, and then stir-fry them to light brown. Top the fish with the ginger strips, chopped scallion and serve it with warm steamed rice. Check out my Chinese recipes for delicious homemade Chinese food!
Serve Ginger Soy Fish with
For a wholesome dinner, make the following dishes.
Complete Meal Plan
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