In Chinese culinary tradition, fish holds a special place because it represents good fortune. The word for fish, “yu” (鱼), sounds like abundance and prosperity, making it a lucky ingredient for festive meals.
Back in Malaysia and across Asia, fish is typically served whole—head and tail intact—symbolizing completeness and good luck. But here in the United States, finding fresh whole fish can be a challenge. That’s why I created this Ginger Soy Fish using white fish fillets, which are readily available at any supermarket. The flavor is authentically Chinese, yet simple enough for anyone to enjoy.
If you’ve never tried Chinese-style fish, you’re missing out. There’s nothing quite like a perfectly cooked fillet bathed in a savory, irresistible soy sauce. You absolutely must give my recipe a try!
Use White Fish: Halibut or Cod
For this dish, I chose halibut fillet—a premium white fish. What exactly is white fish? It refers to fish with white flesh, such as halibut, pollock, cod, snapper, sole, or flounder.
Firm white fish works best because it holds up well during cooking. Halibut is my top recommendation, but pollock and cod are excellent alternatives. Avoid sole and flounder, as their delicate texture doesn’t suit this recipe.
Ginger is the Secret Ingredient
I’m a huge fan of ginger and use it often in my Chinese cooking. Ginger adds a wonderful depth to seafood and eliminates any unwanted fishy smell.
For this Ginger Soy Fish, slice the ginger into thin strips, then stir-fry until lightly browned. Top the fish with these crispy ginger strips and chopped scallions, then serve with warm steamed rice. Explore my other Chinese recipes for more delicious homemade meals!
Serve Ginger Soy Fish with
For a well-rounded dinner, pair this fish with the following dishes.
Complete Meal Plan
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