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.


  • 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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4.88 from 8 votes
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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
A simple fish, flavorful recipe made with flaky white Fish with Ginger Scallion Sauce – ready in 15 minutes.


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


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!


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.


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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  1. Gina,
    This is fabulous! We are trying to eat more fish, but find very few recipes that we really enjoy. This one is a keeper! It was simple and flavorful. I never say this about fish, but I can’t wait to have this again. Thanks for another great recipe!

  2. Pretty good! I didn’t measure anything in the sauce since I was only making enough for 2 people and didn’t need the full recipe. I added a finely diced jalapeño to the sauce. As I was eating this I thought it was missing something, next time I’d add some soy sauce to the fish before cooking. Overall a tasty recipe!

  3. This recipe is amazing!! It was so delicious and only few ingredients. I was mind blown!
    The leftover sauce I used it as a topping for boiled eggs and chicken wings, tasted great. I am in love with this sauce. Definitely going to be on my regular rotation.

  4. the taste was excellent but it was way too salty.

  5. I don’t understand how this recipe is so amazing with only a few ingredients!! I used swai as that was the fish available locally. Simple, quick, delicious! Served over rice and broccoli with extra sauce. I don’t normally love scallions but they are terrific here!

  6. I no longer have an oven. Any thoughts on possible alternative coking methods? Like air fryer or grill?

  7. Could I do the fish in my air fryer instead?

  8. This was incredible! So easy to make and very flavorful. I will definitely keep this on my list!

  9. The “SAVE” button is not working. How do I save this to my Relish+ account? Thanks!

  10. This is genuinely one of the best fish dishes I have ever had. The sauce is to die for and I can envision making use of it in the future on a number of proteins and veggies. Seriously so good!

  11. I double checked i didn’t use the wrong measuring spoon, i found the sauce way too salty and i used Icelandic cod and served  over jasmine rice. I think this would have been great but maybe only 1 teaspoon of salt?  

    • I think it depends on the type of salt you use, I use Diamond crystal kosher salt which will have less sodium than mortons or table salt? It wasn’t salty for me, but def use less next time if you must.

    • I had the same experience – way too salty! I was able to salvage the scallions and ginger by rinsing it off fortunately but people should start with less salt and taste as they add more!

  12. Glad to see you specify which kosher salt you are using, There is quite a difference in salinity between Diamond and Morton brands. All our local grocery stores sell Morton. However, Diamond can be purchased on Amazon.
    Recipe looks great, I will try it,

  13. A helpful tip on scallion ginger oil: put a metal spoon in the heat proof bowl or measuring glass before you pour in the oil. It will help disperse the heat and help cool the oil faster.

    Personally, I pour in all the oil at once, but you do need to remember that the oil will bubble up higher as it cooks the scallions and ginger, so you want the container to be high enough to prevent any overflow. It’ll settle pretty rapidly, but that initial sizzle can go high.

  14. Wondering if the 1/4 cup of sauce is for all of the fillets or each individual one. If for all of them, how much would you recommend per fillet?

  15. Can you substitute the avocado oil with a different oil?

  16. Hey there! My broiler has a high and low setting. Do you ha e a recommendation on which to use since it’ll be broiling for a while? 

  17. What brand of avocado oil do you use?