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white platter full of fish with limes, chilis and cilantro

Simple Asian Fish with Ginger and Soy

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5 from 1 review


Those authentic Asian restaurant flavors of ginger and soy can be yours any night of the week in your very own kitchen. 



For the fish:

1.5 pounds tilapia filets (or any mild whitefish), cut into 2-inch slices

1/2 teaspoon salt

1/4 teaspoon white pepper

2 tablespoons cornstarch

2 tablespoons neutral oil

For the sauce:

1/4 cup light soy sauce

2 tablespoons fresh gingerjulienned or minced

2 tablespoons water

1 tablespoon sesame oil

1 tablespoon rice wine vinegar

2 teaspoons sugar

1 teaspoon chili crisp

For Service:

2-3 green onions, julienned

3 tablespoons fresh cilantro leaves

1-2 tablespoons red chili, sliced (see notes)

Fresh lime wedges


  1. Combine salt, pepper and cornstarch. Dust over fish pieces then set aside.
  2. Make the sauce by combining julienned ginger, soy sauce, water, sesame oil, sugar, rice wine vinegar and chili crisp. Mix to combine and set aside.
  3. Heat 2 tablespoons of oil in a large skillet on medium heat. Add fish one at a time, ensuring they are laying side by side in one layer (no overlapping). Cook fish for 3 minutes, then carefully flip over. Add ginger soy sauce to the skillet.
  4. Bring to a simmer and cook for another 3-4 minutes. Test fish for doneness and remove from the heat.
  5. Top with julienned green onions, red chilis and cilantro leaves. Serve with lime wedges over steamed rice.


For the red chili, fresno or anaheim will work if you can find them. In a pinch, your local Asian market will likely have small red birdseye chilis - be warned that these are usually on the spicier end of the scale, so start with one small. Or you could throw all caution to the wind and grab a fresh jalapeno. 

  • Prep Time: 15
  • Cook Time: 10
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Asian