Scallion Oil Fish Slices is a refreshing yet elegant home-style dish. The fish is silky and tender, and pouring hot oil over the chopped scallions creates a satisfying “sizzle,” releasing an incredible aroma that fills the room. It’s light and not greasy—perfect with rice, and a hit with both kids and adults.
Prep time: 25 minutes | Cook time: 10 minutes | Serves: 3–4
🌴 Ingredients:
· Snakehead fish fillets, 300g (about 10.5 oz; grass carp or sole fillets work too—ask the vendor to slice them for you)
🌴 Vegetables:
· Mung bean sprouts, a small handful (about 50g; for the base, optional)
· Scallions (spring onions), 4–5 stalks (about 40g; chopped, keeping the white and green parts separate)
🌴 For Marinating the Fish:
· Egg white, 1 (about 30g)
· Cooking wine, 1 tbsp (about 15ml)
· White pepper powder, a pinch (about 0.5g)
· Salt, a pinch (about 1g)
· Cornstarch, 1 tbsp (about 10g)
· Cooking oil, ½ tbsp (about 7.5ml; to seal in moisture)
🌴 Seasonings:
· Seasoned soy sauce for seafood (Steamed fish soy sauce), 2 tbsp (about 30ml)
· Light soy sauce, 1 tbsp (about 15ml)
· Sugar, ½ tsp (about 2.5g)
· Cooking oil, 3 tbsp (about 45ml; for pouring)
· Minced garlic, 2 cloves (about 10g; optional)
· Ginger slices, 3–4 slices (about 10g; for boiling the fish)
All spoon measures are level. Steamed fish soy sauce is thin and savory—use it as listed for the best flavor.
🌴 Instructions:
- Prepare the Fish Slices
Slice the whole fish into thin pieces, about 3mm (⅛ inch) thick; using pre-sliced fillets saves time. Rinse the fish slices twice with clean water to wash off the surface mucus, then pat dry with paper towels. ⚠️ Tip: Washing off the mucus keeps the broth clear and removes any fishy smell. Patting them dry ensures the marinade sticks. - Marinate the Fish
Place the fish in a bowl. Add 1 egg white, 1 tbsp cooking wine, a pinch of white pepper powder, and a pinch of salt. Gently massage with your hands until the fish absorbs the liquid. Add 1 tbsp cornstarch and continue to mix gently. Finally, drizzle with ½ tbsp cooking oil to seal in the moisture, and marinate for 15 minutes. ⚠️ Tip: Be gentle—fish slices break easily. Egg white and cornstarch are the keys to tenderness, and the oil seals the moisture in. - Prepare the Vegetables
Rinse the mung bean sprouts and blanch them for 10 seconds. Remove and spread them on the bottom of the serving plate. Chop the scallions, keeping the white and green parts separate. Mince the garlic. ⚠️ Tip: Blanch the bean sprouts for just 10 seconds—any longer and they lose their crunch. Keeping the scallion whites and greens separate helps: the whites withstand the hot oil, while the greens release the aroma. - Boil the Fish Slices
Add water and ginger slices to a pot and bring to a boil over high heat. Turn the heat to low. Add the fish slices one by one—don’t dump them all in at once. Don’t stir immediately; wait until the fish sets and turns white, then gently push them apart with chopsticks. Boil for 30–40 seconds. As soon as all the slices turn white, remove them immediately and place them over the bean sprouts. ⚠️ Tip: Keep the heat low and the water barely simmering (micro-boiling)—high heat will break the fish apart. Do not overcook, or the fish will become tough. - Make the Sauce
In a small bowl, mix 2 tbsp steamed fish soy sauce, 1 tbsp light soy sauce, and ½ tsp sugar. Stir well and drizzle over the fish. If you like garlic, sprinkle some minced garlic on top. ⚠️ Tip: Mix the sauce well before drizzling so the salty and sweet flavors are even. The soy sauce is already salty, so no extra salt is needed. - Pour the Hot Oil
Cover the fish slices generously with the chopped scallions, using both the white and green parts. Heat 3 tbsp cooking oil in a pan until it is slightly smoking and has visible ripples on the surface. Turn off the heat immediately and pour the hot oil evenly over the scallions. ⚠️ Tip: The oil must be hot enough, or it won’t release the aroma. Keep your distance when pouring to avoid oil splatters. - Plate and Serve
Serve immediately while hot. The fish is silky and tender, and the scallion aroma is simply irresistible.
💡 Tips:
Rinse the fish to remove mucus, pat dry before marinating, and massage gently with egg white and cornstarch. Drizzle with oil to seal in moisture and marinate for 15 minutes for the best texture. Keep the heat low and the water barely simmering when boiling. Add the fish one by one, wait for them to set before pushing, and remove as soon as they turn white (30–40 seconds). Mix the sauce well before drizzling. Cover with scallions, heat the oil until slightly smoking, and pour it over—listen for the “sizzle”! Just be careful of oil splatters.
This Scallion Oil Fish Slices is incredibly tender, silky, and bursting with scallion aroma. If you like this light and fresh flavor, you can also try my previously posted Steamed Sea Bass with Ginger and Scallion (Steamed Sea Bass with Ginger and Scallion). For more seafood recipes, check out my seafood (seafood) category.
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