Ginger Soy Fish (Easy Halibut Recipes!!) - Rasa Malaysia (2024)

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Ginger Soy Fish - crispy pan seared halibut fish in a mouthwatering sauce. Topped with ginger and scallion and serve with steamed rice. This is the best way to cook halibut!

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Table of Contents

Chinese New Year Fish

In Chinese food, fish is a must-have ingredient for Chinese New Year because it’s auspicious.

Fish is “yu” (鱼) in Chinese; it means abundance and a symbol of great fortune and prosperity. Chinese New Year meals will not be complete without a fish as one of the main courses!

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Traditional, Chinese people eat fish as a whole, with its head and tail. Whole fish signifies wholeness, which is a lucky symbol. However, not everyone loves whole fish, so I developed this Ginger Soy Fish using halibut fish fillet.

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Other Recipes You Might Like

  • Ginger and Scallion Fish
  • Stir-fried Fish Fillet with Black Bean Sauce
  • Chinese Steamed Fish

Halibut

Halibut is a type of flat fish, with a delicate flavor. It’s a white fish and the flesh has a semi-firm texture. It’s a good fish to eat and perfect for pan searing, sautéing or grilling.

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Try to buy Pacific halibut as it’s sustainable. Avoid buying Atlantic breed because it’s over fished. You can get live halibut at some seafood stores but it’s very expensive. A live fish is about $60.

You can get halibut fillet for cheaper price as it’s commonly available in many supermarkets. Frozen halibut tends to be rubbery and dry after cooking, so try not to buy frozen halibut fillets.

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How to Cook Halibut?

Ginger is the secret ingredient in this pan seared halibut recipe. Ginger imparts an amazing nuance to halibut fish and rids it from potential fishy odor.

It’s important that when cooking halibut, you gently flip the fish over with a pair of chopsticks or wooden spatula. This will prevent the fish from breaking apart. To serve, top the fish with the ginger strips, chopped scallion and serve it with warm steamed rice.

This is one of the best halibut recipes. The fish is doused in a savory and utterly delicious soy sauce. Try my ginger soy fish recipe. Enjoy!

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How Many Calories per Serving?

This recipe is only 348 calories per serving.

What Dishes to Serve with This Recipe?

This meal is best served with steamed rice. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.

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Ginger Soy Fish Recipe

Ginger Soy Fish - crispy and perfectly cooked fish in a mouthwatering sauce. Topped with ginger and scallion, this recipe is so good with steamed rice!

4.57 from 237 votes

Print

By Bee Yinn Low

Yield 2 people

Prep 10 minutes mins

Cook 10 minutes mins

Total 20 minutes mins

Ingredients

  • 12 oz (350g) halibut fish fillet or other white fish (please see recipe notes)
  • 1 tablespoon corn starch
  • 2- inch (5cm) ginger
  • 2 tablespoons cooking oil
  • 1 tablespoon chopped scallions

Sauce:

  • 2 tablespoons soy sauce
  • 2 tablespoons water
  • 1 tablespoon sugar
  • 1 teaspoon sesame oil
  • 3 dashes ground white pepper

Instructions

  • Cut to the fish into thick, but bite size pieces. Add corn starch to the fish fillet.

  • Coat the fish with the corn starch. Set aside.

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  • Peel the ginger, slice and cut into thin strips.

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  • Mix all the ingredients for the Sauce in a small bowl. Stir to mix well and make sure that the sugar melts.

  • Heat up a non-stick skillet or well-seasoned wok with the cooking oil on medium to high heat. When the oil is fully heated, add the ginger and stir-fry until they turn light brown. Remove them from the oil and set aside in a bowl.

  • Using the ginger-infused oil, pan fry the fish until both surface turn light to golden brown. Make sure you turn the fish very gently with spatula or tong, or preferably with a pair of long cooking chopsticks. Fish fillets are very delicate; you don't want to break them up while pan-frying.

  • Add the Sauce to the fish. As soon as the sauce bubbles. Turn off the heat and dish out. Top the fish with the ginger strips and scallion. Serve immediately with steamed rice.

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Notes

What is a white fish? White fish refers to a group of fish with white flesh, for example: halibut, pollock, cod, snapper, sole or flounder. You want to use firm white fish as it’s easier to cook.

Course: Chinese Recipes

Cuisine: Chinese

Keywords: Ginger Soy Fish

Nutrition

Nutrition Facts

Ginger Soy Fish Recipe

Amount Per Serving (2 people)

Calories 348Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 1g6%

Cholesterol 83mg28%

Sodium 1122mg49%

Carbohydrates 11g4%

Sugar 6g7%

Protein 33g66%

* Percent Daily Values are based on a 2000 calorie diet.

Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.

Ginger Soy Fish (Easy Halibut Recipes!!) - Rasa Malaysia (2024)

FAQs

What do you soak halibut in? ›

Some recipes for sous vide halibut recommend soaking the fish in a saltwater brine before cooking, in order to season it more deeply and to give it a denser, firmer texture.

How to cook halibut Martha Stewart? ›

Brush grates with oil, add vegetables, and grill, turning a few times, 6 minutes. Add fish to grill and top with oregano. Cook fish and vegetables, turning fish once halfway through, until fish is just cooked and vegetables are charred in places and tender, 8 to 10 minutes more.

Should I salt halibut? ›

Seasonings: Salt, pepper, dried parsley, and garlic powder add flavor to the fish without overpowering it. Oil: I like to use olive oil or avocado oil for this dish – both are great at withstanding high temperatures and give you a crispy skin and a light brown on the meat as well.

How to cook fish quickly? ›

Directions
  1. Preheat oven to 400°. Place fish in a greased 11x7-in. baking dish. Sprinkle with seasoned salt, pepper and, if desired, paprika. ...
  2. Cover and bake until fish just begins to flake easily with a fork, 15-20 minutes. If desired, top with additional butter, fresh dill and serve with lemon wedges.
7 days ago

Why do you soak halibut in milk? ›

Before cooking, soak the fish in milk for 20 minutes

In this scenario, the protein in the milk binds with the compounds that cause that fishy odor, in essence extracting if from the fish. What's left behind is sweet-smelling, brighter flesh with clean flavor. (Just make sure you pour that milk down the drain.

How long do you soak halibut in milk? ›

In a 3-quart bowl, soak fish in milk for 15-20 minutes. The casein protein in milk binds to the trimethylamine in the fish flesh, reducing the “fishy” odor.

How to cook halibut Bobby Flay? ›

Season the halibut with salt and pepper, to taste, on both sides and grill until slightly charred and just cooked through, about 5 minutes per side. Remove from the grill to a platter. Garnish with tarragon and serve immediately with the tomato relish on the side.

Do you rinse halibut before cooking? ›

Pan-Seared Marinated Halibut Fillets FAQs

Halibut should not be rinsed before cooking. The cleaning process of filets should be done with a paper towel or some other way to wipe the fish down. Rinsing may contaminate the flavor and dilute its briny taste.

How do you cook halibut so it's not tough? ›

Poaching is a cooking method that utilizes gentle, even heat to cook ingredients in a flavorful stock or liquid. When Pacific halibut is cooked gently, it's less likely to become tough. Perfectly poached Pacific halibut will be flaky and moist.

Why is halibut so expensive? ›

It sits on a pedestal for fish eaters and is sustainably harvested from pristine, glacial-fed waters. However, compared to other types of white fish like haddock, wall eye, blue gill, farmed tilapia, cod, or others, Alaskan halibut can be relatively expensive due to its high quality and small-boat fisherman sourcing.

Why is my halibut meat mushy after cooking? ›

The fillets may ooze water and are mushy when cooked. While the cause of the condition is unknown, it is thought to be the result of nutritional deficiencies. Microscopically, there is muscle fiber atrophy and sometimes infiltration by inflammatory cells, fibrosis, and calcification of atrophied fibers.

How is halibut usually cooked? ›

Brush filets with olive oil and season with salt, pepper and paprika. Arrange the filets in an ovenproof baking dish. Bake for until the internal temperature reached 130°F (about 9 to 10 minutes). The halibut filets should be opaque and the flesh just beginning to flake.

Why do you soak fish in milk before cooking? ›

Apparently, the proteins present in milk can bind to the fatty acids that have been exposed to air and give salmon its fishy odor or taste and mitigate them to be more neutral. (Fishiness is caused by the oxidation of fatty acids.)

What is the easiest fish to cook for beginners? ›

Try it with: Sole, flounder, salmon, or halibut. These species have thin, flavorful skin. Avoid tuna and swordfish. Sautéing is probably the easiest way to prepare fish.

What is the best thing to soak fish in before cooking? ›

Online research had recommended letting the fish soak submerged in milk for around 20 minutes, before rinsing and cooking in your preferred fashion.

What is the best thing to soak fish in before frying? ›

What to Soak Fish in before Frying. Soaking fish in a 6 percent salt brine before frying it firms the fish, causing it to hold up better in the fryer. The salt in the brine enhances the flavor and keeps the meat from drying out.

What does soaking fish in vinegar do? ›

Introducing trimethylamine, which is basic, to an acid such as vinegar essentially causes the acid and base to react, thus neutralizing the fishy smell, Maguire explains.

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