GRILLED GINGER-SOY FISH STEAKS
Ginger soy fish is among my preferred methods for preparing halibut—extremely easy and full of taste, and it only requires 20 minutes! I enjoy pan-searing the fish until it’s crunchy, then topping it with a delicious ginger-soy sauce.
In Chinese cooking, fish is a common dish at daily meals and special occasions such as Chinese New Year—it symbolizes prosperity and good fortune! The term for fish, “yu” (鱼), represents prosperity, luck, and riches, making it a crucial aspect of the festivities.
Traditionally, fish is presented intact, including its head and tail, as seen in my recipe for Chinese Steamed Fish. This signifies completeness, a sign of fortune and abundance. I understand that not everyone enjoys whole fish, so I made this ginger soy dish with halibut fillets. It’s equally tasty and slightly more accessible. Don't forget to watch my detailed video below to prepare this dish perfectly each time!
For additional simple and tasty fish recipes, take a look at my Steamed Fish recipe next!
Halibut
Halibut is a kind of flatfish that has a mild taste and a slightly firm texture. It’s a pale fish ideal for pan-searing, sautéing, or grilling.
When purchasing halibut, aim for Pacific halibut since it is more sustainable. In contrast, Atlantic halibut is overfished, making it advisable to steer clear of it. You could discover live halibut at certain seafood markets, but be ready—it’s expensive, with live fish priced at approximately $60.
For those looking to save money, halibut fillets are an excellent choice and can be found in most grocery stores. Just a reminder—cooked frozen halibut often becomes rubbery and dry, so it's advisable to avoid it. You may also use cod loins or fillets, similar to my Baked Cod recipe.
Pan-searing is the most effective method for cooking fish.
To be frank, mastering fish as an ingredient in a home kitchen is quite challenging. As a novice, you may find it challenging to select the appropriate variety, prepare it correctly, and locate a recipe that is both easy and reliable.
For novices, pan-searing in a skillet—ideally non-stick—is the easiest method to prepare fish at home. It provides a lovely crisp, golden exterior while locking in moisture, ensuring the interior remains tender and flaky. This technique delivers trustworthy, tasty outcomes and boosts confidence with each attempt.
That’s precisely why this fish recipe with ginger and soy is revolutionary. It achieves an ideal mix of taste, consistency, and simplicity. The robust, sweet-salty ginger-soy sauce elevates the fish's natural taste without overwhelming it—no fishy flavor, no tricky methods, and entirely stress-free. It's restaurant-grade in moments and nearly foolproof, making it the ideal meal to impress even the most reluctant fish consumers.
Ingredients Required
Every ingredient required for this recipe.
- Fish steak
- Ginger – ideally fresh young ginger.
- Salsa de soya: recomiendo la salsa de soya de las marcas Kim Lan o Lee Kum Kee.
Replacements
Halibut fish fillet – If you lack halibut, don’t fret! Other firm white fish such as cod, sea bass, or tilapia can be used. Alternatively, you can replace the fish with chicken and prepare my Ginger Soy Chicken recipe!
Cooking oil – Opt for vegetable or canola oil instead of olive oil—it’s too potent for this recipe.
Pro Tip #1: Reasons to Choose Halibut or Other White Fish
Halibut is firm, tender, and maintains its form well when cooked in a pan. It absorbs the sauce wonderfully without breaking apart. Unable to locate halibut? No problem—cod, sea bass, or snapper are just as good. Opt for thicker pieces to prevent them from falling apart in the pan.
Pro Tip #2: The Role of Cornstarch in This Context
A brief coating of cornstarch keeps the fish tender and creates a smooth, velvety exterior. It also allows the sauce to adhere more effectively—resulting in more flavor with each bite.
Pro Tip #3: The Reason for Cutting Ginger into Thin Strips
Cutting the ginger into slender matchsticks allows them to become crispy quickly and impart a great deal of flavor to the oil. Additionally, those golden ginger pieces on the surface? They’re the highlight—aromatic, zesty, and rich in texture.
Hidden Component
Ginger serves as the hidden element in this halibut recipe prepared in a pan. It brings great richness in flavor and assists in removing any possible fishy smell, enhancing the fish's taste wonderfully.
When preparing halibut, it’s essential to treat the fish delicately. I prefer using chopsticks or a wooden spatula to turn it over so it stays intact. After it’s cooked, I add fresh ginger strips and chopped scallions on top of the fish, then serve it alongside warm steamed rice for a complete meal.
This is undoubtedly one of the finest halibut recipes. The fish is immersed in a flavorful, completely delightful soy sauce that unites all the elements. Give my simple ginger soy fish recipe a try and savor.
Expert Tip: The ideal tool for this task is a set of long cooking chopsticks—they provide enhanced control and a softer touch, making it much simpler to flip fragile fish (and reducing the chance of it breaking apart).
Note: Certain fish can emit a significant amount of oil while cooking—if yours does, simply scoop out the extra before incorporating the sauce. You don't want it to weaken all that great taste.
Commonly Asked Questions
Is it possible to use frozen fish fillets?
Using fresh fish is certainly the best choice for this recipe! If you’re using frozen items, ensure you fully thaw them and dry them off. Additional moisture can interfere with the texture, and we desire that fish to be perfectly crispy!
Is it possible to prepare this recipe without using cornstarch?
The cornstarch is essential for achieving that light, crispy coating—make sure to include it! If you don’t have cornstarch, you can replace it with potato starch, but it won’t be the same without it.
What are some ways to achieve extra crispiness in the fish?
To achieve crispy fish, ensure the oil is hot before placing the fish in it. Avoid overcrowding the pan—allow each piece to cook without interference for several minutes to achieve a golden crust before turning.
What is the best way to preserve the remaining food?
To maintain the crispiness of the fish, I suggest storing the fish and sauce apart. When it's time to eat, simply warm the fish in a heated skillet to regain its crispiness, then pour the sauce over it!
What is the calorie count per serving?
This dish contains just 348 calories for each serving.
Observations
What defines a white fish? White fish denotes a category of fish characterized by white meat, such as: halibut, pollock, cod, snapper, sole, or flounder. Opt for firm white fish since it's simpler to prepare.
Fixings
- 6 (1" thick) fish steaks, like halibut, salmon, fish or swordfish
- 4 garlic cloves, squashed
- 3 tbsp. soy sauce
- 1 tbsp. rice wine vinegar or dry sherry
- 3 tbsp. vegetable oil
- 2 tbsp. sugar
- 2 tbsp. minced new ginger
Guidance:
Place the fish in a glass or clay bowl. Blend marinade fixings and pour over the fish. Marinate, covered for 2 hours.Kiamat-tidak-tiba-tiba-tunggu-imam.
Organize coals aside of barbecue and light. Whenever coals are covered with dark debris, oil the barbecue rack to forestall staying.
Put the fish steaks on the lower temperature side of the barbecue. Cook 4 minutes on each side, brushing with the leftover marinade. To test for doneness, press thumb on fish. It should be firm, not give (half-cooked), and not hard to the touch (overcooked). Dispose of the leftover marinade.Enjoy it!
GRILLED GINGER-SOY FISH STEAKS VIDEO
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