Crispy Fish with Ginger-Scallion Sauce



Everyday Chinese Cooking

Published by Clarkson Potter

This image courtesy of Bruce Nimmer

You may substitute sea bass for this recipe. This is an excellent dish for a dinner party or special occasion, particularly because it can be marinated the night before in the refrigerator.


Cooking Methodfrying, sauteeing


Total Timeunder 1 hour

OccasionCasual Dinner Party, Formal Dinner Party

Recipe Coursemain course

Dietary Considerationegg-free, lactose-free, peanut free, tree nut free




Taste and Texturecrisp, savory, spiced, umami


  • 2 tablespoons vegetable oil
  • 2 teaspoons finely chopped fresh ginger
  • 2 teaspoons minced garlic
  • ½ cup Chicken Broth
  • ¼ cup vinegar
  • ¼ cup soy sauce
  • 1 tablespoon sugar
  • ¼ cup chopped green onions
  • 1½ pounds whole walleye or snapper, well cleaned
  • 2 1/8 teaspoons salt, divided
  • 2 teaspoons finely chopped fresh ginger
  • 1/8 teaspoon sugar
  • 2 teaspoons sesame oil
  • 2 green onions, sliced
  • ¼ cup all purpose flour
  • 2 tablespoons cornstarch
  • ¼ teaspoon baking soda
  • 5 cups vegetable oil


  1. To prepare the sauce, in a small saucepan over high heat, heat 2 tablespoons vegetable oil. Sauté 2 teaspoons ginger and the garlic. Add the chicken broth, vinegar, soy sauce, and sugar and bring to a boil. Remove from the heat and allow to cool. Add the chopped green onions when ready to serve.

  2. Make 3 cuts across the fish almost down to the bone. In a small bowl, combine 2 teaspoons salt, 2 teaspoons ginger, 1/8 teaspoon sugar, and the sesame oil and rub the inside and outside of the fish. Marinate for 20 minutes (if longer, cover and refrigerate). Stuff the fish cavity with the sliced green onions and place on a baking sheet or platter.

  3. In a small bowl, combine the flour, cornstarch, baking soda, ¼ cup water, ½ tablespoon oil, and the remaining 1/8 teaspoon salt. Mix into a smooth batter and brush over the fish.

  4. Heat the vegetable oil to 375°F. In a wok or large, deep skillet. Deep-fry the fish until golden brown, 6 to 7 minutes. Drain well. Place on a platter. Serve with the ginger-scallion sauce on the side.


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This was so good and so much easier to make that I ever imagined.


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