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Adapted from Rasa Malaysia

Crispy and perfectly cooked fish in a mouthwatering sauce. Topped with ginger and scallions, this recipe is so good with steamed rice!

Servings: 2

Total Time: 20 Minutes



  • 340g halibut fish fillet or other white fish (please see recipe notes)
  • 1 tablespoon cornstarch
  • 3 teaspoons Sahara Foods Crushed Ginger
  • 2 tablespoons cooking oil
  • 1 tablespoon chopped scallions


  • 2 tablespoons soy sauce
  • 2 tablespoons water
  • 1 tablespoon sugar
  • 1 teaspoon sesame oil
  • 3 dashes ground white pepper


  1. Cut to the fish into thick, but bite size pieces. Add cornstarch to the fish fillet.

2. Coat the fish with the corn starch. Set aside.

3. Mix all the ingredients for the sauce in a small bowl. Stir to mix well and make sure that the sugar melts.

4. Heat up a non-stick skillet or wok with the cooking oil on medium to high heat. When the oil is fully heated, add the ginger and stir-fry for about 30 seconds. Remove the ginger from the oil and set aside in a bowl.

5. Using the ginger-infused oil, pan fry the fish until both surface turn light to golden brown. Make sure you turn the fish very gently with spatula or tong, or preferably with a pair of long cooking chopsticks. Fish fillets are very delicate; you don’t want to break them up while pan-frying.

6. Add the Sauce to the fish. As soon as the sauce bubbles. Turn off the heat and dish out. Top the fish with the ginger strips and scallion. Serve immediately with steamed rice.

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