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Cantonese-Style Pan-Fried Fish: A Quick and Flavorful Weeknight Favorite

Cantonese-style pan-fried fish is one of those dishes that’s so easy to make, it’s become my go-to for a quick weeknight dinner with the family. You can really use any fish for this recipe, but I especially love it with halibut. The texture is tender, the flavor is mild, and it pairs perfectly with the classic Cantonese-style sauce.

Traditionally, this dish is made by steaming a whole fish, but my husband insists that steamed fish tastes like hospital food—so I’ve switched it up and started pan-frying the fish instead. The crispy edges and golden crust add so much flavor and texture, and it’s honestly just as delicious (if not better). Plus, finding whole fish isn’t always easy, so using halibut filets makes this dish even more accessible without losing that authentic taste.

What I love most is how quickly it all comes together. In less than 30 minutes, you have a flavorful, satisfying meal that feels both simple and special. Serve it with steamed rice and some stir-fried vegetables, and you’ve got an easy, elegant dinner perfect for any night of the week.

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Cantonese Style Pan Fried Fish with Soy Sauce, Ginger and Scallion

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By: Cindy Lam Lorimer
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
A quick and flavorful Cantonese-style pan-fried fish made with tender halibut filets. Ready in under 30 minutes, it's perfect for an easy and satisfying weeknight dinner.

Ingredients 

  • 2 lbs halibut fillets
  • kosher salt
  • black pepper
  • ¼ cup avocado oil, or any neutral oil
  • 8 cloves garlic, chopped
  • ½ cup ginger, julienned, 2 inches long
  • ½ cup low sodium soy sauce
  • 1 Tbsp Shaoxing wine
  • 2 Tbsp sesame oil
  • 1 Tbsp sugar

Garnish:

  • 4 green onion stalks, julienned, 2 inches long (can substitute with chives)
  • handful cilantro
  • red chili peppers (like Fresno chili peppers), sliced thinly

Instructions

  • Sprinkle fish with salt and pepper all over.
  • In a cast iron pan, on medium heat, add oil and pan fry the halibut for 5 minutes untouched on each side. If using cast iron or metal pan, always make sure to preheat pan on medium for 5 minutes prior to cooking.  If you do not have a cast iron pan, then use any large skillet and you do not need to preheat the pan. 
  • Remove halibut from pan and set aside.  
  • In same pan, on medium high heat, add avocado oil and stir fry garlic and ginger strips for a couple of minutes until fragrant.  
  • Add soy sauce, Shaoxing wine, sesame oil and sugar and cook for another 30 seconds. 
  • Pour sauce mix over cooked fish. Garnish with green onions and cilantro and top with slices of chili peppers.   
  • Serve with rice.  Enjoy!  

Nutrition

Serving: 1portion | Calories: 446kcal | Carbohydrates: 10g | Protein: 46g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Cholesterol: 111mg | Sodium: 1306mg | Potassium: 1207mg | Fiber: 1g | Sugar: 4g | Vitamin A: 272IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 1mg

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