Grace's Ginger Scallion Fish

November  7, 2016
9 Ratings
Photo by James Ransom
  • Serves 2-4
Author Notes

My friend Grace posted a picture of some steamed fish she made, and it looked so good I had to ask for the recipe. Turns out the fish isn't so much steamed as baked in the oven, but it's so moist and tender, it might as well have been steamed!

First you bake the fish with some rice wine and ginger slices just until the fish is barely done. The ginger slices are then added to some oil being heated on the stove, and the fish is topped with scallions. Then comes my favorite part: You pour the ginger-infused hot oil over the scallions and fish to seal in moisture and flavor. Finally a sweet soy-based sauce is poured over everything. This is great served over steamed rice, and in my opinion, is even better the next day when the fish has absorbed some of the sauce! —Joy Huang | The Cooking of Joy

Test Kitchen Notes

If you're the kind of person who's afraid to cook fish for fear of messing it up, this recipe is for you! It couldn't be simpler to prepare, would work beautifully with any type of white flaky fish, and there's huge flavor pay off. The bite of the raw scallions is softened by the hot, ginger-infused oil, and the sweet-salty sauce is a perfect compliment. —Jen Barthell

What You'll Need
  • 1-2 pounds white fish filets (I've used cod and tilapia, but I bet sea bass, sole, flounder, and orange roughy would work well, too)
  • 5 tablespoons rice wine, divided
  • 2 inch piece ginger root, finely sliced
  • 1/4 cup vegetable oil
  • 1 bunch scallions, green parts only
  • 6 tablespoons soy sauce
  • 4 tablespoons sugar
  • 5 tablespoons water
  1. Preheat the oven to 400°F.
  2. Place the fish filets in a small baking pan. Sprinkle 2 tablespoons of rice wine over the fish and then arrange the ginger slices on top. Bake for 12 minutes or until the fish is just cooked through (do not overcook).
  3. Meanwhile, heat up the oil in a small saucepan over medium low. Mix the remaining 3 tablespoons of rice wine with the soy sauce, sugar, and water and heat for 1 minute in the microwave. Stir to dissolve the sugar.
  4. Slice the scallions in half lengthwise or julienne, if you can be bothered.
  5. When the fish is done, remove the ginger slices and transfer to the hot oil. Arrange the scallion on top of the fish.
  6. Bring the heat up on the oil to medium high and cook until the ginger just starts to brown. Immediately pour the hot oil onto the fish. (It's okay if the ginger falls out.)
  7. Pour the soy sauce mixture over the fish and serve warm with rice.
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  • Tenely Smith
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  • Traci Leigh Stewart
    Traci Leigh Stewart
  • Patti
  • Joy Huang | The Cooking of Joy
    Joy Huang | The Cooking of Joy

23 Reviews

Tenely S. May 10, 2022
So bland. Made half recipe and followed recipe exactly. Fish bakes w just rice wine and ginger. It has no time to absorb the soy mixture, and why is there so much liquid. I think baking (poaching) fish in the soy mixture woiuld be an improvement.
Vrindak November 26, 2021
Absolutely delicious! I made with orange roughy filets. Super easy too!
MontreuilMom February 13, 2021
Perfect delicious fish!!
LewieInTheKitchen September 12, 2020
This was really delicious. All I had on hand was Mahi Mahi and it still worked really well. Definitely a sweet tangy taste to it but the ginger helps even that out. Quick and easy to make. New dinner staple.
LewieInTheKitchen September 12, 2020
This was really delicious. All I had on hand was Mahi Mahi and it still worked really well. Definitely a sweet tangy taste to it but the ginger helps even that out. Quick and easy to make. New dinner staple.
amanda R. June 7, 2020
This was excellent! I made some small changes: added sliced garlic along with the ginger, added a dash of sesame oil to the soy sauce, and threw cherry tomatoes and frozen corn in to cook with the fish. Easy and flexible recipe!
Traci L. November 6, 2019
This was SO GOOD! I followed recipe without any additions or changes and made it with wahoo fish. SO GOOD! And easy!
Irwin March 5, 2019
For rice wine - is Shaoxing cooking wine a good substitution?
Thank you
Joy H. March 5, 2019
Patti December 21, 2018
Made this for casual company as it sounded good to me and was delicious. I used two pounds of cod and increased the sauce a bit. Scallions are good and brighten the dish too. Served with rice - sauce great on it! And acorn squash for perfect December meal
ida September 11, 2018
Hi. Since I do not use any wine or alcohol in my cooking, is there a good substitute you can recommend for the rice wine? Would love to try this soon. Thanks in advance.
Joy H. September 11, 2018
I’d just substitute with water then.
NATALIA R. September 8, 2018
Absolutely fantastic. Great technique! I preferred eating the rice plain, using the sauce on the fish only.
Max H. June 16, 2017
Would you best recommend a Japanese short grain rice or just long grain white rice?
Joy H. June 16, 2017
Well, since the rice is just the accompanying carb, I'd say whatever your own preference is.
rlsalvati April 19, 2017
Had this last night for the first time, everyone loved it. Very, very good, nothing left but some scallions and a bit of sauce. This is going in our regular dinner rotation and on my "easy to fix for guests" list.
Joy H. April 19, 2017
Yay, I'm glad you liked it!
IKemp December 5, 2016
When you say "rice wine" in this recipe, do you mean sake, rice wine vinegar, or something else?
Joy H. December 5, 2016
You could use sake, but I meant Chinese rice wine. Do not use rice wine vinegar!
IKemp December 5, 2016
Thanks for the clarification!! Do you think mirin would work as well?
Joy H. December 5, 2016
No, mirin is way too sweet. You could try a mild cooking wine if you don't have Chinese rice wine.
IKemp December 5, 2016
Ah ok, got it. :)
Rebekah C. January 20, 2020