Ginger Fish
Crisp pieces of fish tossed in a bold ginger, garlic, and green chili sauce. This Indian-style fish starter is lively, savory, and lightly tangy, with plenty of fresh ginger in every bite.
For 16 servings
- prep · ~7 min
Cut and season the fish.
1.Pat the fish fillet dry and cut into 16 bite-size pieces.2.Add 0.25 tsp salt, black pepper, and red chili powder.3.Mix in the egg white, cornflour, and all-purpose flour until the fish is lightly coated.TIPKeep the coating light so the ginger sauce still clings well after frying. - rest · ~10 min
Rest the coated fish.
Set the fish aside for 10 minutes so the seasoning and coating hold better during frying.
- fry · ~7 min
Fry the fish pieces.
1.Heat 3 tbsp oil in a wide pan over medium heat.2.Place the fish pieces in a single layer and fry until lightly golden on both sides, 2 to 3 minutes per side.3.Lift out the fish and keep aside.TIPDo not crowd the pan, or the coating will soften instead of turning crisp. - saute · ~3 min
Cook the ginger base.
1.Heat the remaining 1 tbsp oil in the same pan.2.Add ginger, garlic, green chili, and the white part of the spring onion.3.Cook over medium heat until fragrant but not browned, about 2 minutes. - saute · ~1 min
Add the sauce seasonings.
Stir in soy sauce, vinegar, the remaining 0.25 tsp salt, and 2 tbsp water. Let it bubble for 30 to 40 seconds so the ginger flavor sharpens and the sauce lightly coats the pan.
- assemble · ~2 min
Toss the fish in the ginger sauce.
Return the fried fish to the pan and toss gently for 1 to 2 minutes until each piece is coated well. Add the spring onion greens and mix once more.
- serve
Serve the ginger fish hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the fish very dry before coating, or the egg white batter will slip and splatter in the pan.
- 2Use a firm fish like basa, tilapia, snapper, or king fish so the pieces stay intact while tossing.
- 3Resting the coated fish for 10 minutes helps the cornflour cling and gives a crisper finish.
- 4Fry in a single layer and turn only after the underside is lightly golden to prevent the coating from peeling.
- 5Do not brown the ginger and garlic; keep them just fragrant so the dish tastes sharp and fresh, not bitter.
- 6Toss the fried fish in the sauce only briefly at the end, or the crust will soften too much.
- 7For leftovers, reheat in a hot skillet rather than a microwave to bring back some of the crisp edges.
Adapt it for your goals.
Low-oil
Shallow-fry in a nonstick pan with less oil, or air-fry the coated fish before tossing in the same ginger sauce.
extra spicyExtra-spicy
Add more slit green chilies and a pinch more red chili powder for a hotter starter-style version.
gluten freeGluten-free
Replace all-purpose flour with more cornflour and use a certified gluten-free soy sauce.
prawnPrawn
Swap the fish for peeled prawns; they cook even faster and pair especially well with the ginger-garlic sauce.
Why this is on our healthy list.
Protein-Rich Main Ingredient
Fish provides satisfying protein, making this starter more filling than a flour-heavy fried snack.
Aromatic Ginger and Garlic
The generous ginger and garlic add strong flavor without needing heavy cream, butter, or rich gravies.
Lighter Than Deep-Fried Versions
This recipe uses a shallow pan-fry and a thin coating, so the dish stays crisp without a thick batter.
Frequently asked questions
Use any firm, boneless fillet that will not flake apart easily, such as tilapia, basa, snapper, or seer fish.
