Caramelized Ginger Fish Fillet Recipe

Prep fish

Pat the fish fillets dry with paper towels. Season both sides with kosher salt (1 tsp total) and freshly ground black pepper (1/2 tsp). Set on a plate.

Marinate

In a small bowl combine 2 tbsp grated fresh ginger, 2 minced garlic cloves, 2 tbsp light soy sauce, 1 tbsp rice vinegar and 1 tsp sesame oil. Spoon the marinade over the fillets, coating both sides. Let sit at room temperature for 15 minutes (or refrigerate up to 30 minutes).

Rinse rice

Place 2 cups jasmine rice in a fine mesh sieve and rinse under cold water until the water runs clear to remove excess starch (about 1–2 minutes). Drain well.

Cook rice

Combine the rinsed rice, 2.5 cups water, 1/2 tsp salt and 1 tsp butter or oil in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover tightly and simmer for 12–14 minutes without lifting the lid. Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork before serving.

Prepare aromatics

Thinly slice 1 medium shallot and julienne 3 tbsp fresh ginger (about a 1.5–2 inch piece). Have brown sugar, mirin, soy, fish sauce and water measured and ready.

Cook shallot and ginger

Heat a large nonstick or stainless steel skillet over medium heat. Add 1 tbsp neutral oil and 2 tbsp unsalted butter. When butter foams, add the sliced shallot and cook, stirring occasionally, until translucent and starting to brown at the edges, about 2–3 minutes. Add the julienned ginger and continue to cook another 1–2 minutes until fragrant and softened, taking care not to burn the ginger.

Caramelize sugar

Push shallot and ginger to the side of the pan and add 3 tbsp brown sugar in the center. Allow sugar to melt and begin to caramelize for 1–2 minutes, gently stirring with the aromatics so the sugar coats them and turns a deep amber (watch closely so it doesn't burn).

Deglaze & build sauce

Carefully add 2 tbsp mirin and 1.5 tbsp light soy sauce to deglaze the pan (it will sizzle). Add 1/2 tsp fish sauce and 3 tbsp water. Stir to combine and dissolve any browned bits. Simmer gently for 1–2 minutes to let the flavors meld.

Thicken sauce

Mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry. Stir the slurry into the simmering sauce and cook for 30–45 seconds until the sauce thickens slightly and becomes glossy. Remove from heat and stir in 1 tsp fresh lime juice and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning (add a pinch more salt or 1/2 tsp soy if needed). Keep warm.

Sear the fillets

Heat a separate large skillet (cast iron or stainless) over medium-high heat and add 1 tbsp neutral oil. When shimmering, add the marinated fish fillets presentation-side down (skin-side down if skin-on). Sear without moving for 3–4 minutes until a golden crust forms. Reduce heat to medium-low, flip gently and cook 2–4 more minutes depending on thickness (internal temperature 130–140°F / 54–60°C for flaky but moist fish).

Glaze with caramelized ginger sauce

Lower heat to low. Spoon 2–3 tbsp of the warm caramelized ginger sauce over each fillet and allow it to glaze the top and warm through for 30–60 seconds. If fillets are thick, spoon the sauce into the pan and tilt to coat the fish and heat through for an additional minute. Do not simmer vigorously—just coat and finish.

Plate & garnish

Spoon a little extra sauce on the serving plate, place a fillet on top, and garnish with 2 tbsp sliced scallions, 2 tbsp chopped cilantro and 1 tsp toasted sesame seeds. Serve with jasmine rice and lime wedges on the side for squeezing over the fish.