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Crispy fish fillets tossed in a zesty, aromatic sauce loaded with fresh ginger and garlic. This popular Indo-Chinese appetizer is savory, tangy, and incredibly addictive, perfect with fried rice.
For 4 servings
Marinate the Fish
Fry the Fish
Prepare the Sauce Base
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Crispy fish fillets tossed in a zesty, aromatic sauce loaded with fresh ginger and garlic. This popular Indo-Chinese appetizer is savory, tangy, and incredibly addictive, perfect with fried rice.
This indo_chinese recipe takes 40 minutes to prepare and yields 4 servings. At 258.43 calories per serving with 27.83g of protein, it's a moderately challenging recipe perfect for dinner or lunch or appetizer.
Finish the Dish and Serve
Replace the fish with firm tofu or paneer cubes. For a vegan version, use tofu and skip the egg in the marinade, using a cornstarch and water batter instead.
To make a saucier version, double the sauce ingredients (soy sauce, vinegar, sugar) and increase the cornstarch slurry to 2 tbsp cornstarch mixed with 1 cup of water or vegetable broth.
Instead of shallow frying, bake or air-fry the cornstarch-coated fish pieces until golden and crisp. Spray them with a little oil before cooking.
Use tamari or a gluten-free soy sauce instead of regular soy sauce. Cornstarch is naturally gluten-free, but check the packaging for cross-contamination warnings if you are highly sensitive.
Fish is an excellent source of high-quality lean protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Ginger contains gingerol, a substance with powerful anti-inflammatory and antioxidant effects that can help reduce oxidative stress.
Many white fish varieties contain omega-3 fatty acids, which are known to reduce inflammation, lower blood pressure, and decrease risk factors for heart disease.
Ginger has long been used as a natural remedy for digestive issues. It can help speed up the emptying of the stomach and soothe an upset stomach.
Firm, white-fleshed fish are ideal as they hold their shape after frying. Good choices include Basa, Cod, Tilapia, Halibut, or Pollock.
The key to crispy fish is hot oil and not overcrowding the pan. Frying in batches is crucial. For an even crispier texture, you can double-dredge the fish in the cornstarch.
It's moderately healthy. The dish is rich in lean protein from fish and contains beneficial compounds from ginger and garlic. However, it is shallow-fried, which adds fat and calories. For a healthier version, consider baking or air-frying the fish.
A typical serving of Ginger Fish contains approximately 480-550 calories, primarily from the fish, oil used for frying, and the sauce ingredients.
Yes, you can easily turn this into a gravy dish. Double the sauce ingredients and increase the cornstarch slurry by using 1-1.5 cups of water or vegetable broth instead of 1/4 cup.
Store leftovers in an airtight container in the refrigerator for up to 2 days. The fish will lose its crispiness. For best results, reheat in a hot pan, oven, or an air fryer to help it crisp up again.