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Fried Fish with a Ginger Soy Glaze on a plate.
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Fried Fish with a Ginger Soy Glaze

Fried Fish with a Ginger Soy Glaze comes with beautifully crisp fish on the outside. It's then smothered in a sauce loaded with aromatics!
Prep Time15 mins
Cook Time40 mins
0 mins
Total Time55 mins
Course: Dinner, Lunch, Main Course, Side Dish
Cuisine: Asian, Vietnamese
Servings: 8
Calories: 280kcal
Author: Jeannette


  • 3 fish (black pomfret, flounder or any of your choice)
  • 1/3 onion (or 3 small red onions, roughly chopped)
  • 145 g / 0.3 lb ginger (cut into fine strips)
  • 1 clove garlic (finely chopped)
  • 1 tsp salt (to rub into the slits)
  • 1 tbsp sugar (or to taste)
  • 1/2 tbsp potato starch
  • 1/2 tbsp chicken bouillon powder
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce (or to taste)
  • 1 tsp sesame oil
  • 1/2 US cup water
  • 16 tbsp cooking oil (or more if needed)


  • Use scissors to cut the fins and tail off.
  • 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!


  • 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 we use 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.
  • Grandma uses pomfret or flounder for this recipe, 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.


Calories: 280kcal | Carbohydrates: 6g | Protein: 1g | Fat: 29g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 556mg | Potassium: 97mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg