Chinese Ginger Fish Fillets


Chinese Ginger Fish Fillets

10 Min

Know what makes the fish in the Chinese restaurant seem so exotic? It's the ginger. Our Chinese Ginger Fish Fillets are your passport to the orient.

What You'll Need

  • 4 eggs, beaten
  • 3 tablespoons soy sauce
  • 2 tablespoons cornstarch
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground ginger
  • 2 pounds white-fleshed fish fillets
  • cornstarch for dipping
  • 2 tablespoons peanut oil
  • 1 tablespoon sesame oil
  • 1 green bell pepper, cut into 1/4-inch slices
  • 1 red bell pepper, cut into 1/4-inch slices

What to Do

  1. In a small bowl, combine eggs, soy sauce, cornstarch, black pepper, onion powder and ground ginger to make a batter.
  2. Dip fish fillets in cornstarch and then in batter. Reserve remaining batter. In a large nonstick skillet, heat peanut oil; saute fillets until golden. Remove fillets from skillet and set aside. Add sesame oil and the bell peppers to same skillet with the reserved batter, quick-stirring for 1 minute; serve over fillets.


Flounder, cod and grouper work especially well.

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Something's missing here. First the cornstarch gets mixed w/the eggs, soy sauce, cornstarch, black pepper, onion powder and ground gnger to make a batter---THEN I'm to dip the fish in cornstarch--is this the same 2 T. that went into the batter?

Thank you so much for catching this! There is additional cornstarch on the ingredients list that was not appearing on the recipe, but we have corrected it now. So, you add 2 TBL cornstarch to the batter and then you will need to have additional cornstarch on hand for dipping. Thank you again and enjoy!


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