Ginger Scallion Fish recipe made with broiled flaky, white fish topped with a flavorful Ginger Scallion Sauce – ready in 15 minutes.

This Ginger Scallion Fish recipe uses barramundi, also known as Asian sea bass, a firm, moist fish with a sweet, buttery flavor, but it would work well with any similar white fish like cod or halibut. It cooks in about ten minutes under the broiler and then is slathered with the ginger scallion sauce. Some other easy fish recipes to try are this Maple Soy Glazed Salmon, Fish Tacos and healthy baked Fish Sticks.

This ginger scallion fish recipe couldn’t be easier and it’s so flavorful!! The recipe is from Michelle Tam and Henry Fong’s new cookbook Nom Nom Paleo: Let’s Go! This book is packed with hundreds of internationally-inspired paleo and Whole30-compatible recipes, plus dozens of keto, vegetarian, and vegan ones. The recipes all look amazing. This fish was the first thing I tried, and I’m so glad I did!

When I saw Michelle and Henry’s description of the ginger scallion sauce, I was instantly intrigued. “This salty, herbaceous condiment is exponentially greater than the sum of its parts…This sauce is transformative, lending massive flavor to any savory dish.” If that’s not a ringing endorsement for a sauce, then I don’t know what it is! After trying it, I’d have to agree.

This ginger scallion sauce has a simple list of ingredients.

Yes, you can freeze ginger scallion sauce in an ice cube tray. Once frozen, pop the cubes out into a zip-locked bag or freezer-safe container. Store them frozen for up to three months.

Serve this ginger scallion fish with white rice or cauliflower rice to soak up the sauce and cabbage slaw, Asian Chopped Salad, or roasted broccoli for a veggie. This would also be great with Edamame Fried Rice or low-carb Cauliflower Fried Rice.

Get new free recipes and exclusive content delivered right to your inbox:

Your email address will not be published. Required fields are marked *

OMG this was delicious! I used canola oil because I didn’t have avocado oil, and it was fine. Everyone loved it. I used scrod and served it with steamed baby bok choy and w/jasmine rice and farro.

I have leftover scallion ginger sauce so I will buy more schrod to use it up tonight. Thank you Gina.

Tried this today and I was worried the sauce didn’t cook right since there was a little oil that didn’t emulsify after it cooled. I used that little bit to lightly coat the pan I cooked the fish in (too hot to turn on oven!). I spooned the sauce over the cooked fish and was not disappointed. My oil mat not have been hot enough even though when I dropped a scallion in it fried right up. Didn’t matter! It tasted great! Filling and tasty!

Hi, I’m Gina Homolka, a busy mom of two girls, author and recipe developer here at Skinnytaste.com. My food philosophy is to eat seasonal, whole foods and maintain good portion control (everything in moderation!).

Get recipes & exclusive content via email:

You can unsubscribe anytime by clicking the "unsubscribe" link at the bottom of emails you receive.