Golden Crispy Pan-Seared White Fish Fillets with Ginger, Garlic, and Savory Soy Glaze
Ingredients:
4 white fish fillets (such as cod, tilapia, or sea bass)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/3 cup cornstarch or flour
3 tablespoons vegetable oil
For the Garlic Scallion Sauce:
3 cloves garlic, finely minced
1 tablespoon fresh ginger, thinly sliced
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar
1/2 cup chicken or vegetable broth
1 teaspoon sesame oil
2 scallions, thinly sliced
1 small red chili, sliced (optional)
Directions:
Pat the fish fillets dry with paper towels and season both sides with salt and black pepper.
Lightly coat each fillet in cornstarch or flour, shaking off any excess.
Heat vegetable oil in a large skillet over medium-high heat until hot.
Carefully place the fish fillets into the pan and cook for 3–4 minutes per side, or until golden brown and crispy.
Remove the cooked fish from the skillet and set aside on a plate.
In the same skillet, reduce heat to medium and add minced garlic and sliced ginger. Sauté for about 30 seconds until fragrant.
Pour in soy sauce, oyster sauce, sugar, and broth, stirring to combine.
Simmer the sauce for 1–2 minutes until slightly thickened and glossy.
Return the fish fillets to the pan and spoon the sauce over the top to coat evenly.
Drizzle with sesame oil and sprinkle generously with sliced scallions and red chili slices before serving.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 320 kcal | Servings: 4 servings