Crispy Fish with Ginger-Scallion Sauce Recipe

Name: Crispy Fish with Ginger-Scallion Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 2 teaspoons finely chopped fresh ginger; 2 teaspoons minced garlic; 1/2 cup Chicken Broth; 1/4 cup vinegar; 1/4 cup soy sauce; 1 tablespoon sugar; 1/4 cup chopped green onions; 1 1/2 pounds whole walleye or snapper, well cleaned; 2 1/8 teaspoons salt, divided; 2 teaspoons finely chopped fresh ginger; 1/8 teaspoon sugar; 2 teaspoons sesame oil; 2 green onions, sliced; 1/4 cup all purpose flour; 2 tablespoons cornstarch; 1/4 teaspoon baking soda; 5 cups vegetable oil

Servings: persons

2 tablespoons vegetable oil
2 teaspoons finely chopped fresh ginger
2 teaspoons minced garlic
1/2 cup Chicken Broth
1/4 cup vinegar
1/4 cup soy sauce
1 tablespoon sugar
1/4 cup chopped green onions
1 1/2 pounds whole walleye or snapper, well cleaned
2 1/8 teaspoons salt, divided
2 teaspoons finely chopped fresh ginger
1/8 teaspoon sugar
2 teaspoons sesame oil
2 green onions, sliced
1/4 cup all purpose flour
2 tablespoons cornstarch
1/4 teaspoon baking soda
5 cups vegetable oil

1
To prepare the sauce, in a small saucepan over high heat, heat 2 tablespoons vegetable oil.
2
Saute 2 teaspoons ginger and the garlic.
3
Add the chicken broth, vinegar, soy sauce, and sugar and bring to a boil.
4
Remove from the heat and allow to cool.
5
Add the chopped green onions when ready to serve.
6
Make 3 cuts across the fish almost down to the bone.
7
In a small bowl, combine 2 teaspoons salt, 2 teaspoons ginger, 1/8 teaspoon sugar, and the sesame oil and rub the inside and outside of the fish.
8
Marinate for 20 minutes (if longer, cover and refrigerate).
9
Stuff the fish cavity with the sliced green onions and place on a baking sheet or platter.
10
In a small bowl, combine the flour, cornstarch, baking soda, 1/4 cup water, 1/2 tablespoon oil, and the remaining 1/8 teaspoon salt.
11
Mix into a smooth batter and brush over the fish.
12
Heat the vegetable oil to 375F.
13
In a wok or large, deep skillet.
14
Deep-fry the fish until golden brown, 6 to 7 minutes.
15
Drain well.
16
Place on a platter.
17
Serve with the ginger-scallion sauce on the side.

2905

kcal

Calories

311

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 2 teaspoons finely chopped fresh ginger, 2 teaspoons minced garlic, 1/2 cup Chicken Broth, and more.

Yes, Crispy Fish with Ginger-Scallion Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crispy Fish with Ginger-Scallion Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions