Super Easy Recipe: Stir Fried Fish with Ginger & Spring Onion 姜葱鱼片

Before going on, we would like to give special thanks to Greenpan for letting us try out their high quality non-stick pan in the video. If you like to buy them, you can go to any of the major department stores in Singapore such as Isetan, Robinsons, BHG, OG, Metro or Tangs.
As you can tell, we love ginger & spring onion recipes. In the past we have cooked beef with ginger & spring onion, pork with ginger & spring onion which was why we decided to show you how to prepare stir fried fish fillet with ginger & spring onion. Super yummy!

Refer to the ingredient list below or go to our website here for your easy reference.

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

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on behalf of Spice N’ Pans

Serves 4 – 5

Marinating the fish fillet
300g Toman fish fillet
Half an egg white
2 teaspoons of fresh ginger juice
3 teaspoons of cornflour
0.5 teaspoon of salt
0.5 teaspoon of chicken stock powder
A few dashes of grounded white pepper

Blanching the marinated fish
A pan of water (sufficient to scald the fish fillet)
2 slices of ginger
1 stalk of spring onion
Marinated fish fillet

Putting the dish together
1 tablespoon of cooking
2 thumb size ginger – sliced
3 cloves of garlic – minced
1 cup of water
1.5 tablespoons of oyster sauce
0.5 teaspoon of chicken stock powder
0.5 teaspoon of sugar
0.5 teaspoon of salt
Add blanched fish fillet
Thicken sauce with some cornstarch solution
4 stalks of spring onion – cut into 1 inch length
1.5 teaspoons of sesame oil
1 tablespoon of Chinese cooking wine (Shaoxing Huatiao wine)

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16 Responses

  1. Francis Lim says:

    To counter fishy taste,milk,rice water,Japanese sake are good choice alternatives,spices like curry powder,turmeric are great too,to produce very tender and succulent fish meat,try cooking on very gentle fire,once cook,place them on the serving plate,do not cook them again instead just pour your prepared gravies with your spring onion over it,pour some boiling oil or a dash of sesame oil,this way your presentation looks professional.

  2. Healthy and yummy….

  3. Trudy Farnum says:

    as always….it looks amazing!….Kudos!

  4. Nice and healthy… Yummy..

  5. Erika Groote says:

    oooh another perfect dish for me to try!

  6. Shirley Chan says:

    Hi, can i replace chicken stock powder with any other substitute?

  7. Lilian Hoh says:

    Why not blanch the fish in oil first? I thought they Normally they do that so the fish won't break up so easily.

  8. Ha..nice to see u Sir..nice recipe..tq

  9. Kay says:

    love this healthier version💕

  10. A G says:

    Yummy when eaten with some green pickled green chilies! 😋 Toman fish is farm-bred and has an earthy taste. Not a fan of it. I have thrown away my old non-stick pans and gave away my brand new nonstick wok. Don't want to risk eating Teflon since I'm really clumsy when it comes to handling delicate cookware! 😨

  11. deerpark says:

    I love how you cooked a healthy version. I am excited to try this!

  12. Lorelai says:

    I thought u were a lot younger. Like in ur 20's.

  13. NICE! i can eat this all day! hahaha

  14. JamieeTann says:

    Hi! I wanna ask if it is necessary to coat the fish with the corn flour? Could i omit that step?

  15. Roslan Ahmad says:

    Great video.always enjoyed watching ur recipes.majority of bald guys can cook tat include me.hahahhaa…

  16. Kenny Rogers says:

    Good morning!! Mmmmm… Ginger flavour smells great!! That taste so delicious and yumny dish!! So good to try that!! Great recipe!! See u anytime!!

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