Fried Fish with a Ginger Soy Glaze

Grandma’s Fried Fish with a Ginger Soy Glaze is one of my favorite ways to enjoy fish! Each one is pan seared until beautifully crisp and golden on the outside with juices sealed on the inside. They’re then smothered in a sticky sweet and savory sauce loaded with aromatics.

If this is your type of side dish, try our tomato version!

Fried Fish with a Ginger Soy Glaze on a plate.

Crispy, sweet and savory deliciousness

There’s just something so perfectly balanced whenever I eat Grandma’s Fried Fish with a Ginger Soy Glaze. While it’s a fantastic side dish to complement rice, I actually love eating it on its own (and will sneak chopsticksful of it when nobody’s around)!

Sure, you can appreciate the naturally sweet taste of seafood when it’s steamed or simmered in a light soup, but when you taste and FEEL the crumbly crisp of the pan seared skin, there’s everything to love.

This dish’s glory doesn’t stop there. Grandma pours over a bubbling thick sweet and savory sauce deeply infused with fresh ginger, onion and garlic. If that trilogy of aromatics excites you, your taste buds will love you even more.

When ready, my favorite thing to do when I eat it is to gently peel it from the center out. Start with the crispy skin and dig your way through to the juicy, tender flesh. Trust me, it won’t take long! Then peel it right back and make sure to get a generous coating of sauce.

Put it in your mouth and accompany that with a quick shovel of rice and you’ll have the most complete tasting experience!

Close up of Fried Fish with a Ginger Soy Glaze on a plate.

Why this recipe works

Using a flat fish makes it easier to fry evenly so that every part turns golden and crispy.
Thinly slicing the ginger means you can enjoy its flavor and warmth with every bite.
Simmering the sauce until thick concentrates the balance of sweet and savory.

What you’ll need

A colander of fish along with dishes of potato starch, chicken bouillon powder, chopped garlic, sesame oil, oyster sauce, light soy sauce, sugar and chopped onion along with a measuring cup of water and a bowl of ginger strips.

About the seafood

Grandma uses pomfret or flounder for her Fried Fish with a Ginger Soy Glaze, but you can use whichever you prefer. If you like using fish steaks instead, that’ll also work too. Just keep in mind that different types have different cooking times.

How to make this recipe

Hands holding fish while using scissors to cut the fin.

Use scissors to cut the fins and tail off.

Hands using a cleaver to make scores on the flat.

Use a knife to scrape any excess scales off both surfaces under running cool water. Make 3 diagonal scores on one side of the fish roughly 5mm (0.2″) deep and 3cm (1.2″) apart. Flip and repeat on the other side.

Rinse the head and inside the gill, then let the seafood sit in a colander to drip dry. Dab some salt onto your fingers and rub it into the scored slits.

Heat up a pan or wok on high heat, then pour 5 tbsp oil in. When hot, put one to two fish in to pan fry on one side. Let it sit on medium heat for 5 minutes or until golden brown.

Note: The number of fish you put in the pan will depend on how big your pan is. If you can fit more, you will need to add more oil.

Meanwhile, mix together the oyster and light soy sauces, sugar, chicken bouillon powder, potato starch, sesame oil and water.

After 5 minutes of frying, flip the fish over to cook on the other side for 6 minutes or until golden brown.

Repeat for all the seafood, then transfer onto a plate.

Note: If you find the pan starts to get dry as you fry, pour 1 tbsp oil around the fish.

Turn the heat up to high and pour 1 tbsp oil in the pan. Add the garlic, onion and ginger. Fry for 30 seconds or until golden.

Pour the mixed sauce in and stir until it starts to bubble. Lower the heat to medium to simmer for 2 minutes or until the liquid has reduced to your preferred consistency.

With the sauce still in the pan, place the fish on top (bottom side down) for 30 seconds to flavor the base.

Transfer the entire dish onto a plate by flipping the seafood over so the top side is facing up, then pour the remaining sauce on top.

Serve immediately as is!

Recipe FAQs

Why is my fish skin soggy?

Make sure it’s patted dry to begin with. When frying, the oil needs to be hot enough for it to sizzle. Anything less will result in a boil, which won’t produce the crispy outside.

Can I cook this in the air fryer?

Certainly! I would recommend using smaller pieces so they can fit and opt for a high temperature like 200°C (400°F). Fry for 25-30 minutes or until crisp. The sauce will need to be made separately.

How long can I store this for?

Ideally, finish it the dish the same day it’s made, but if you can’t then it will keep in the fridge for up to 2 days. I would suggest sealing it well in a container. Keep in mind that the skin will get soft.

Tips for the best results

Remove as much moisture from the skin as possible. Use a paper towel to pat it dry or let it air dry so that the skin will be extra crisp when fried.
Coat the outside with corn or potato starch. It’s a technique similar to when we fry wings and chicken so that it stays crispy.
Use a flat fish. While this recipe works with any type, using a flat one makes it much easier and faster to cook.
Serve fresh. Anything that undergoes frying will soften over time, so make sure to cook it just before eating time.

What to serve it with

Chả Giò (Vietnamese Spring Rolls) are a great way to make the most of the frying oil.
Steam a pot of rice and serve the with Gà Xào Sả Ớt (Spicy Lemongrass Chicken), Bò Xào Xà Lách Xoong (Vietnamese Beef Salad) and Bittermelon Stir Fry with Eggs.
Alternatively, switch out the rice for Xôi Mặn (Vietnamese Sticky Rice).
Bring all the dishes together with Grandma’s Canh Khoai Mỡ (Creamy Purple Yam Soup).
Finish up with a pre-made Kem Chuối (Vietnamese Banana and Coconut Ice Cream)!

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