Pan-Fried Fish with Scallions Recipe

This Pan-Fried Fish with Scallions is a simple, flavorful dish that highlights the natural sweetness of fresh fish. With crispy skin, tender flesh, and a fragrant topping of sautéed scallions and ginger, it’s an elegant yet easy meal that pairs beautifully with rice or steamed vegetables.

Serves: 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients:

For the Fish:

• 4 (6-ounce) fish fillets (such as snapper, tilapia, or cod), skin-on
• Salt and freshly ground black pepper , to taste
• 2 tbsp neutral oil (e.g., vegetable, canola, or grapeseed oil)

For the Scallion-Ginger Sauce:

• 3 tbsp neutral oil
• 1 cup scallions , thinly sliced (white and green parts separated)
• 1 tbsp fresh ginger , finely minced or grated
• 1 tbsp soy sauce
• 1 tsp sugar (optional, for balance)
• 1/4 cup chicken broth or water (optional, for extra sauce)

Optional Garnish:

• Red chili slices (for heat and color)
• Toasted sesame seeds

Instructions:

Step 1: Prepare the Fish

1. Pat the fish fillets dry with paper towels to ensure crisp skin. Season both sides generously with salt and pepper.
2. Let the fish sit at room temperature for 5-10 minutes while you prepare the scallion-ginger sauce.

Step 2: Pan-Fry the Fish

1. Heat 2 tbsp neutral oil in a large skillet over medium-high heat until shimmering.
2. Place the fish fillets skin-side down in the skillet. Press gently on the fillets with a spatula for the first 30 seconds to prevent curling and ensure even contact with the pan.
3. Cook for 5-7 minutes , depending on the thickness of the fillets, until the skin is golden brown and crispy.
4. Carefully flip the fish and cook for an additional 2-3 minutes , or until the flesh is opaque and flakes easily with a fork. Remove the fish from the skillet and set aside on a plate.

Step 3: Make the Scallion-Ginger Sauce

1. In the same skillet, reduce the heat to medium and add 3 tbsp neutral oil .
2. Add the white parts of the scallions and minced ginger to the skillet. Sauté for 1-2 minutes , stirring frequently, until softened and fragrant.
3. Stir in the soy sauce, sugar (if using), and chicken broth or water (if desired). Cook for another minute to combine the flavors.
4. Add the green parts of the scallions and cook for 30 seconds to just soften them while retaining their vibrant color.

Step 4: Serve and Garnish

1. Spoon the scallion-ginger sauce over the pan-fried fish fillets.
2. Garnish with red chili slices and toasted sesame seeds for extra color and flavor.
3. Serve immediately with steamed rice, noodles, or your favorite side dish.

Tips for Success:

• Choose the right fish: Opt for skin-on fillets like snapper, salmon, or sea bass for crispy skin. Thinner fillets like tilapia or cod work well too but may require less cooking time.
• Don’t overcrowd the pan: Fry the fish in batches if necessary to avoid steaming instead of crisping.
• Add heat: Include a pinch of red pepper flakes or a drizzle of chili oil for a spicy kick.
• Make it gluten-free: Use tamari or coconut aminos instead of soy sauce.

Nutritional Information (per serving, serves 4):

• Calories: ~280
• Protein: ~25g
• Carbohydrates: ~6g
• Fat: ~18g

Enjoy this Pan-Fried Fish with Scallions as a quick, healthy, and restaurant-quality dish that’s perfect for weeknight dinners or special occasions. Its crispy skin, tender fish, and aromatic topping make it a standout meal!