Double-Ginger Fish

Double-Ginger Fish
Double-Ginger Fish

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    teaspoons cornstarch

  • 1/2

    teaspoon salt

  • 3/4

    pound firm white fish fillets cut 1" by 2 1/2" (such as seabass, halibut or cod)

  • FOR THE SAUCE:

  • 2

    tablespoons Chinese rice wine (or dry sherry)

  • 1

    teaspoon fish sauce

  • FOR THE DISH:

  • 2

    lemongrass stalks, bottom 6" only minced

  • 1

    tablespoon vegetable oil

  • 1

    teaspoon minced ginger

  • 3

    green onions trimmed, and cut into 1/2" pieces

  • 1

    tablespoon chopped pickled young ginger

  • 1

    small chili, such as jalapeño seeded, minced

  • Cilantro sprigs (optional)

Directions

Stir the cornstarch and salt together in a bowl. Add the fish slices and toss gently to coat. Let stand for 10 minutes. For the Sauce: Stir the rice wine and fish sauce together in a small bowl. For the Dish: Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the ginger and lemongrass. Stir-fry until fragrant, 30 seconds to 1 minute. Add fish, gently stir-fry for 30 seconds. Add the green onions, pickled ginger, chili, and sauce. Cook over high heat until the onions are tender and the fish is cooked through, about 1 to 2 minutes. Scoop the contents of the wok onto a serving platter and garnish with the cilantro, if you like. This recipe yields 4 servings.

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