Pan Fried Fish Fillet with Soy Sauce
A bright, gingery pan-seared fish fillet finished with a light soy-sesame glaze and a squeeze of lime. The fish stays moist and flaky, while the glaze clings without overpowering. Serve with steamed rice and a green vegetable for a quick, satisfying meal.
A bright, gingery pan-seared fish fillet finished with a light soy-sesame glaze and a squeeze of lime. The fish stays moist and flaky, while the glaze clings without overpowering. Serve with steamed rice and a green vegetable for a quick, satisfying meal.
Ingredients
13 ingredients- Fat
- 14g
- Carbs
- 12g
- Protein
- 35g
Whole recipe (4 servings): 1280 kcal
- 4 (6-ounce) firm white fish fillets, such as cod or halibut, about 1 inch thick
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 3 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1 tablespoon minced fresh ginger
- 4 scallions, thinly sliced, whites and greens separated
- 3 tablespoons soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon sesame oil
- 1/2 cup water
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
- 1 lime, cut into wedges
Method
6 steps- Pat the fish fillets dry with paper towels. Season both sides with salt and white pepper, then coat evenly with the 3 tablespoons cornstarch, shaking off excess.
- In a small bowl, stir together the soy sauce, sugar, sesame oil, and 1/2 cup water. Set aside.
- Heat the vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Carefully lay the fish fillets in the pan and cook without moving for 3 to 4 minutes, until the underside is golden and releases easily. Flip and cook for 2 to 3 minutes more, until the fish is opaque and flakes easily with a fork. Transfer to a plate.
- Reduce the heat to medium. Add the ginger and scallion whites to the skillet and stir-fry for 30 seconds, until fragrant. Pour in the soy sauce mixture and bring to a simmer, scraping up any browned bits.
- Stir the cornstarch slurry, then add it to the pan and cook, stirring, for 1 to 2 minutes, until the sauce thickens slightly and turns glossy.
- Return the fish to the pan and spoon the sauce over the fillets. Cook for 1 minute more, just to heat through. Remove from heat and squeeze fresh lime juice over the fish. Garnish with scallion greens and serve with lime wedges.
Recipe notes
Helpful tips
- Use a nonstick or well-seasoned skillet to prevent sticking.
- Adjust the amount of lime juice to taste; start with half a lime and add more if desired.
- For extra brightness, add a teaspoon of lime zest to the sauce.
Equipment
- Large nonstick skillet
- Small bowl
- Whisk or fork
- Spatula
- Paper towels
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered skillet over low heat with a splash of water to prevent drying.
Additional tips
- Cook fish to an internal temperature of 145°F (63°C) or until it flakes easily. Avoid overcooking, as fish can become dry. Be careful when flipping the fish to keep it intact.
Recipe inspiration
Inspired by Cook! Stacey Cook
Estimated nutrition
Per serving: 320 calories
Fat: 14 g · Carbs: 12 g · Protein: 35 g
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