I am beyond excited to share this delightful recipe for pan-fried fish with onion and ginger! It’s one of those magical dishes that fills your kitchen with mouthwatering aromas and brings everyone to the table in a hurry. With crispy fish, tender onions, and zesty ginger, it’s a symphony of flavors in every bite! Get your aprons on – let’s dive into this delicious adventure!
Table of Contents
Why You’ll Love This Pan-Fried Fish with Onion and Ginger Recipe
This dish is all about simplicity and flavor! The combination of fresh fish, fragrant ginger, and sweet onions creates a lovely balance that’s just out of this world. You’ll love how quick it is to whip up, making it perfect for busy weeknights or when you’re able to entertain friends and family! Plus, the vibrant colors of your finished dish are sure to impress. Trust me, this is the secret recipe you’ve been looking for!
How to make Pan-Fried Fish with Onion and Ginger
Ready to get cooking? Let’s gather our ingredients and start creating your new favorite meal!
Ingredients for Pan-Fried Fish with Onion and Ginger:
- 4 sea bass fillets (or other white fish), skin on
- 1 tablespoon vegetable oil
- 1 tablespoon butter (optional, for added flavor)
- 1 medium onion, thinly sliced
- 2-inch piece of ginger, peeled and thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon rice wine (or dry sherry)
- 1 teaspoon sugar
- 1 tablespoon lemon juice
- Optional: red chili slices, for spice
- Garnish: chopped green onions, cilantro leaves
Step-by-Step Instructions
- Pat the sea bass fillets dry with paper towels and season with salt and pepper. Score the skin to prevent curling.
- Heat oil (and butter, if using) in a skillet. Add onion and ginger; stir-fry until soft, about 5-7 minutes. Add garlic and red chili; stir-fry for an additional minute. Remove from skillet.
- In the same skillet, cook sea bass fillets skin-side down for 5-7 minutes until crispy. Flip and cook for another 2-3 minutes until cooked through.
- Combine soy sauce, rice wine, sugar, and lemon juice in a bowl.
- Return onion and ginger to the skillet, pour sauce over fish, and simmer for a minute. Garnish with green onions or cilantro and serve with rice or steamed vegetables.
What to Serve With Pan-Fried Fish with Onion and Ginger
This pan-fried fish pairs beautifully with so many sides! I recommend serving it with fluffy jasmine rice or a medley of vibrant steamed veggies. You can even whip up a simple cucumber salad for a refreshing contrast! The possibilities are endless, and it’s all about what tickles your taste buds!
Storage and Make-Ahead Tips of Pan-Fried Fish with Onion and Ginger
If you have leftovers (which is rare because it’s so good!), make sure to store them in an airtight container in the fridge. It’ll keep for about 2 days. You can reheat it gently in a skillet or microwave! For make-ahead magic, prep your onions and ginger in advance so you can just hop right into cooking when it’s time to eat!
Expert Tips for the Perfect Pan-Fried Fish with Onion and Ginger
- Fish Freshness is Key: Always choose the freshest fish you can find! It’ll make such a difference in taste and texture!
- Don’t Rush the Searing: Let your fish cook without moving it for that gorgeous crispy skin!
- Be Creative with Garnishes: Adding a sprinkle of sesame seeds or a drizzle of chili oil can elevate this dish to a whole new level!
Recipe Variations and Substitutions
Feel free to switch things up! If you can’t find sea bass, any white fish works wonderfully—try snapper or tilapia! Want a bit of sweetness? Throw in some sliced bell peppers or carrots when stir-frying the onions and ginger. You can also substitute lime juice for lemon juice for a different zesty kick!
FAQs
Can I use frozen fish?
Absolutely! Just make sure to thaw it completely and pat it dry before cooking to ensure a great crust!
What if I don’t like ginger?
No worries! You can skip it, or substitute it with lemon zest for a fresh twist!
Can I make this dish without soy sauce?
Yes! You can use tamari for a gluten-free option or even coconut aminos for a different, slightly sweeter flavor!
There you have it, a fabulous, flavorful pan-fried fish with onion and ginger recipe that’s sure to impress! Can’t wait for you to try it, get in the kitchen and let the aromas fill your home! Happy cooking!
Print
Pan-Fried Fish with Onion and Ginger
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Pescatarian
Description
A delightful and quick recipe featuring crispy sea bass, tender onions, and zesty ginger that fills your kitchen with mouthwatering aromas.
Ingredients
- 4 sea bass fillets (or other white fish), skin on
- 1 tablespoon vegetable oil
- 1 tablespoon butter (optional, for added flavor)
- 1 medium onion, thinly sliced
- 2-inch piece of ginger, peeled and thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon rice wine (or dry sherry)
- 1 teaspoon sugar
- 1 tablespoon lemon juice
- Optional: red chili slices, for spice
- Garnish: chopped green onions, cilantro leaves
Instructions
- Pat the sea bass fillets dry with paper towels and season with salt and pepper. Score the skin to prevent curling.
- Heat oil (and butter, if using) in a skillet. Add onion and ginger; stir-fry until soft, about 5-7 minutes. Add garlic and red chili; stir-fry for an additional minute. Remove from skillet.
- In the same skillet, cook sea bass fillets skin-side down for 5-7 minutes until crispy. Flip and cook for another 2-3 minutes until cooked through.
- Combine soy sauce, rice wine, sugar, and lemon juice in a bowl.
- Return onion and ginger to the skillet, pour sauce over fish, and simmer for a minute. Garnish with green onions or cilantro and serve with rice or steamed vegetables.
Notes
Storage tip: Leftovers can be stored in an airtight container in the fridge for about 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 60mg