White Fish Fillets with Ginger and Soy recipe makes for a delicious and healthy weeknight dinner. And if you need a quick and inexpensive dish, this one fills the bill. This simple dish takes just 10 minutes of active work but gets tons of flavor from ginger, soy sauce, and rice vinegar.
You can use any mild white fish – think tilapia, catfish, sea bass, halibut, grouper, haddock, or tilefish. I used tilapia fillets just because I had some on hand. Serve the poached fish with its broth and plenty of steamed rice for a hefty and flavorful meal. Perfect!
To make the White Fish Fillets with Ginger and Soy, you will need the following ingredients:
In a 12-inch sauté pan, heat 2 tablespoons vegetable oil and add 1 tablespoon minced fresh ginger ginger. Cook for about 30 seconds.
Add the fish filets, ½ cup soy sauce, 1 ½ cups water, ½ cup chopped scallions, ½ cup chopped fresh cilantro, and 1 teaspoon rice vinegar and bring to a boil. Once at a boil, cover the pan, and remove it from the heat.
Leave to sit covered for 10 minutes (15 minutes for larger fish fillets).
Transfer the fish to shallow bowls and divide the broth among the bowls. Garnish with shredded scallions and serve.
Try this White Fish Fillets with Ginger and Soy recipe for an easy dinner of tender fish with delicious broth. Made it? Please come back and leave a comment to let us know how you went!
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