Ginger Onion Fish On Rice Recipe

Rinse and cook rice

Rinse the jasmine rice under cold water until the runoff is mostly clear to remove excess starch. Drain well.

In a medium saucepan, combine rinsed rice, 1.75 cups water, 1/2 tsp kosher salt, and 1 tbsp butter or oil. Bring to a simmer over medium-high heat, then reduce heat to low, cover tightly and cook undisturbed for 15 minutes.

Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork just before serving and keep warm.

Pat the fish fillets dry with paper towels and cut into 1.5–2 inch wide pieces if large. Place in a shallow bowl.

Whisk together 2 tbs light soy sauce, 1 tbs rice wine (or sherry), 1 tsp cornstarch and 1/4 tsp white or black pepper. Pour the marinade over the fish and gently toss to coat. Let sit for 10–15 minutes while you prepare the sauce and rice.

Heat a large skillet or wok over medium-high heat. Add 3 tbsp neutral oil and let warm until shimmering but not smoking.

Add the julienned ginger and fry for 30–45 seconds until fragrant, stirring so it doesn't burn. Add the thinly sliced onion and continue to cook for 3–4 minutes, stirring, until the onion softens and becomes translucent with some light browning at the edges.

Push the ginger and onion to the sides of the pan, lower heat to medium, add the minced garlic to the center and cook for 20–30 seconds until aromatic. Stir everything together.

Pour in 2 tbs light soy sauce, 1 tbs oyster sauce, 1/4 cup stock, 1/2 tsp brown sugar (or honey), and 1 tsp rice vinegar. Stir to combine and bring to a gentle simmer. Taste and adjust seasoning with 1/4 tsp salt and 1/8 tsp black pepper as needed.

Carefully push the onion-ginger mixture to the side and add the marinated fish pieces in a single layer (do not overcrowd; cook in two batches if necessary). Spoon some sauce over the fish pieces. Cover the pan with a lid or foil to trap steam and cook for 4–6 minutes, depending on thickness, until fish is opaque and flakes easily with a fork.

Remove the lid and gently stir to coat the fish with the sauce. If the sauce is too thin, increase heat to medium-high and simmer uncovered for 1–2 minutes to reduce slightly. Drizzle 1/2 tsp sesame oil over the fish and stir once to combine.

Divide the cooked rice between 3–4 plates (servings). Spoon the ginger-onion fish and sauce over the rice, distributing fish pieces evenly.

Garnish with sliced scallions, chopped cilantro (if using), and toasted sesame seeds. Serve with lime or lemon wedges on the side for squeezing.

Optional: For more heat, add sliced fresh chilies or a drizzle of chili oil when serving.