Fish in Ginger Sauce

Total Time
20 mins
7 mins

This is far easier than the list of ingredients may indicate. If you enjoy fishing, this is a great way to prepare your fresh catch, whether bass, bluegill, crappie, perch or walleye fillets. It's great with tilapia fillets too. I came up with this Asian-like recipe after years of experimenting and tweaking. It has a little spice kick to it from the Szechuan stir-fry sauce, but anyone can handle it, even kids. I posted a 5 minute video of myself making this dish on YouTube under the title "Fish in Ginger Sauce" (from Juanelo1946)."

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  • 118.29 ml soy sauce
  • 29.58 ml of szechuan stir-fry sauce
  • 44.37 ml sugar
  • 1.23 ml garlic powder
  • 29.58-44.37 ml minced fresh ginger
  • 158.51 ml water
  • 453.59-907.18 g of small fish fillet
  • 118.29 ml of fried fish breading (or cornmeal with salt & pepper)
  • 78.07 ml vegetable oil (for cooking)
  • 2-3 large green onions, chopped


  1. Fillets should be wet.
  2. In a small bowl mix the first six ingredients.
  3. Heat skillet over medium high heat.
  4. Add vegetable oil to skillet.
  5. Put breading in one gallon sealable plastic bag.
  6. Add the fillets to the bag and shake to coat them thoroughly.
  7. Put the breaded fillets onto clean plate.
  8. Add fillets to hot oil and cook until slightly brown, about 1-2 minutes.
  9. Turn over fillets and brown on other side for another minute.
  10. Turn heat down to medium.
  11. Pour in the soy sauce mixture.
  12. Turn fish over one last time.
  13. Cover pan and let it simmer about 3-4 minutes more (see note).
  14. Transfer fillets to serving platter and pour sauce from skillet over top.
  15. Sprinkle the chopped green onions over the top.