Total Time
27mins
Prep 20 mins
Cook 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)."

Ingredients Nutrition

  • 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

Directions

  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.
Most Helpful

The creator of this dish, Mr. Sandman, in his note refers to a YouTube video that he made of this. The photo looked really good so I found the video online. The cooking part went very fast and looked very easy, although Mr. Sandman did talk a bit too much (LOL, sorry). The note mentioned that larger fillets like tilapia can be used, so I picked up a package of four tilapia fillets. The only Szechuan stir fry sauce I could find at the supermarket was labeled "spicy," but I'm daring enough so I got that. The tilapia fillets looked at least three times the size of the little perch (or whatever he used) in the video. Also, the simmering part of the instructions said "see note" but I couldn't find any mention of simmering in the author's note. I used my judgment and let the fish simmer for 5 full minutes at the end to make sure they were fully cooked. The fish turned out delicious with a touch of sweetness and a bit of heat that hit the spot. My husband raved about it, and he usually turns his nose up at fish.

Catlady2013 May 01, 2013