Ginger Scallion Fish

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Ginger Scallion Fish recipe made with broiled flaky, white fish topped with a flavorful Ginger Scallion Sauce – ready in 15 minutes.

Ginger Scallion Fish
Ginger Scallion Fish

This Ginger Scallion Fish recipe uses barramundi, also known as Asian sea bass, a firm, moist fish with a sweet, buttery flavor, but it would work well with any similar white fish like cod or halibut. It cooks in about ten minutes under the broiler and then is slathered with the ginger scallion sauce. Some other easy fish recipes to try are this Maple Soy Glazed Salmon, Fish Tacos and healthy baked Fish Sticks.

Ginger Scallion Fish

This ginger scallion fish recipe couldn’t be easier and it’s so flavorful!! The recipe is from Michelle Tam and Henry Fong’s new cookbook Nom Nom Paleo: Let’s Go! This book is packed with hundreds of internationally-inspired paleo and Whole30-compatible recipes, plus dozens of keto, vegetarian, and vegan ones. The recipes all look amazing. This fish was the first thing I tried, and I’m so glad I did!

When I saw Michelle and Henry’s description of the ginger scallion sauce, I was instantly intrigued. “This salty, herbaceous condiment is exponentially greater than the sum of its parts…This sauce is transformative, lending massive flavor to any savory dish.” If that’s not a ringing endorsement for a sauce, then I don’t know what it is! After trying it, I’d have to agree.

What is ginger scallion sauce?

This ginger scallion sauce has a simple list of ingredients.

  • fresh ginger
  • scallions
  • salt
  • white pepper
  • avocado oil

Can you freeze ginger scallion sauce?

Yes, you can freeze ginger scallion sauce in an ice cube tray. Once frozen, pop the cubes out into a zip-locked bag or freezer-safe container. Store them frozen for up to three months.

What to Serve with Ginger Scallion Fish

Serve this ginger scallion fish with white rice or cauliflower rice to soak up the sauce and cabbage slaw, Asian Chopped Salad, or roasted broccoli for a veggie. This would also be great with Edamame Fried Rice or low-carb Cauliflower Fried Rice.

Variations:

  • You could serve the ginger scallion sauce over pretty much any protein, like chicken, shrimp, or pork.
  • If you don’t have white pepper for the sauce, use black pepper.
  • Swap the barramundi for any thick white fish, like halibut, cod, or mahi mahi.

Ginger Scallion SauceGinger Scallion Fish

More Fish Recipes You’ll Love:

Ginger Scallion Fish
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Ginger Scallion Fish

229 Cals 28 Protein 0.5 Carbs 12 Fats
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Yield: 6 servings
COURSE: Dinner
CUISINE: Asian
A simple fish, flavorful recipe made with flaky white Fish with Ginger Scallion Sauce – ready in 15 minutes.

Ingredients

Ginger Scallion Sauce (makes 1 cup)

  • 1 cup finely minced scallions
  • 3 tablespoons finely minced fresh ginger
  • teaspoon Diamond Crystal kosher salt*
  • 1/4 teaspoon ground white pepper
  • 1/2 cup avocado oil

Ginger Scallion Fish Fillets

  • 1/4 cup of the Ginger Scallion Sauce
  • 2 lbs Barramundi (Asian sea bass) fillets or other white fish fillets, , about 1 inch thick
  • 1/2 teaspoon Diamond Crystal kosher salt*
  • 1/4 teaspoon ground white pepper
  • 2 tablespoons avocado oil

Instructions

Ginger Scallion Sauce (makes 1 cup)

  • Toss the scallions, ginger, salt, and white pepper in a large heat-proof bowl or 2-cup measuring cup.
  • Stir it all together.
  • In a small saucepan over high heat, warm the oil until it’s shimmering but not quite smoking.
  • Add a tiny piece of scallion to test the heat of the oil. If you see lots of little bubbles, the oil’s ready. (Or just check that the oil reaches 375°F on an instant- read thermometer.)
  • Pour the hot oil into the scallion and ginger mixture a little at a time. It’ll sizzle and boil, so be careful!
  • Stir well and let the sauce cool to room temperature.
  • The sauce can be refrigerated in a sealed jar for up to 2 weeks or frozen in an ice cube tray for up to 3 months.

Ginger Scallion Fish Fillets

  • If you guessed from the title of this recipe that you’ll need some Ginger Scallion Sauce to prepare this dish, you’re correct, so grab or make some.
  • Turn on the broiler with the top rack positioned 6 inches away from the heating element.
  • Pat dry the fish fillets with paper towels. Sprinkle the top and bottom with salt and white pepper.
  • Pour the avocado oil on a rimmed baking sheet, and rub or brush the oil on all sides of the fillets.
  • Arrange the fish skin-side down on the baking sheet.
  • Place the fillets under the broiler and cook for 8 to 12 minutes or until the fish reaches 140°F. Use a fork to check that the thickest parts are opaque and flake apart easily.
  • Take the fish out of the oven and generously spoon 1/4 cup of the Ginger Scallion Sauce on top of the fish. Serve it up!

Notes

Excerpted from Nom Nom Paleo: Let’s Go! © 2022 written & photographed by
Michelle Tam & Henry Fong. Reproduced by permission of Andrews McMeel
Publishing. All rights reserved.
*Based on comments of this being too salty I have reduced the salt. I also suggest using Diamond Crystal Kosher Salt.

Nutrition

Serving: 1fillet, Calories: 229kcal, Carbohydrates: 0.5g, Protein: 28g, Fat: 12g, Saturated Fat: 2g, Cholesterol: 62mg, Sodium: 383.5mg, Fiber: 0.5g, Sugar: 0.5g
Keywords: asian fish recipes, ginger lime fish, pescatarian, white fish

 

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44 comments

  1. OMG this was delicious! I used canola oil because I didn’t have avocado oil, and it was fine. Everyone loved it. I used scrod and served it with steamed baby bok choy and w/jasmine rice and farro.

    I have leftover scallion ginger sauce so I will buy more schrod to use it up tonight. Thank you Gina.

  2. Tried this today and I was worried the sauce didn’t cook right since there was a little oil that didn’t emulsify after it cooled. I used that little bit to lightly coat the pan I cooked the fish in (too hot to turn on oven!). I spooned the sauce over the cooked fish and was not disappointed. My oil mat not have been hot enough even though when I dropped a scallion in it fried right up. Didn’t matter! It tasted great! Filling and tasty!