Ginger Soy Fish with Honey Glazed Almonds

Crispy pan seared halibut fish in a mouthwatering sauce. Topped with ginger, honey glazed almonds and scallion and serve with steamed rice. This is one of our favorite ways to cook halibut.

INGREDIENTS

12 oz. (340 g) halibut fish fillet or other white fish (please see recipe notes)

1 tablespoon corn starch

1 2-inch (2 cm-5 cm) piece ginger

2 tablespoons cooking oil

1 tablespoon chopped scallions

SAUCE:

2 tablespoons soy sauce

2 tablespoons water

1 tablespoon sugar

1 teaspoon sesame oil

3 dashes ground white pepper

½ cup Honey Glazed Almonds chopped

INSTRUCTIONS

Cut to the fish into thick, but bite size pieces. Add corn starch to the fish fillet.

Coat the fish with the corn starch. Set aside.

Ginger Soy Fish 

Peel the ginger, slice and cut into thin strips.

Ginger Soy Fish 

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

Heat up a non-stick skillet or well-seasoned wok with the cooking oil on medium to high heat. When the oil is fully heated, add the ginger and stir-fry until they turn light brown. Remove them from the oil and set aside in a bowl.

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.

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.

Ginger Soy Fish