GINGER FISH WITH SCALLIONS (CÁ KHO GỪNG-INSPIRED)

GINGER FISH WITH SCALLIONS (CÁ KHO GỪNG-INSPIRED)

 

Ginger Fish with Scallions (Cá Kho Gừng-Inspired) is a comforting Vietnamese dish celebrated for its bold balance of savoury, sweet and spicy notes. In this single-serve adaptation, a tender white fish fillet is gently simmered in a fragrant glaze made from fresh ginger, white fish fillet, soy sauce, fish sauce and a touch of sugar. The result is a deeply aromatic main course that delivers layers of umami with subtle caramelisation. A quick and straightforward recipe, this dish is ideal for solo dining yet offers restaurant-quality flavour. Traditionally served with steamed jasmine rice, it’s also versatile enough to pair with vegetables or grain bowls. The inclusion of scallions brings brightness and a mild oniony lift. Whether you’re new to Vietnamese cuisine or a long-time fan, this simple preparation is a perfect gateway to the country’s beloved comfort food traditions.

RECIPE CATEGORY

Dinner

SERVING SIZE

1

CUISINE

Vietnamese

PREPARATION/TECHNIQUES

Sauté

OCCASION/HOLIDAY

Casual Dinner

SPECIAL CONSIDERATION/DIETARY CONCERNS

Low Fat

DISH TYPE

Main Course

INGREDIENTS

Here is a list of ingredients for Ginger Fish with Scallions:

 

• 1 small white fish fillet

• ¼ teaspoon grated ginger

• ½ teaspoon fish sauce

• ½ teaspoon soy sauce

• ½ teaspoon oil

• ¼ teaspoon sugar

FULL NUTRITIONAL INFORMATION

 

• Calories: 102 Kcal

• Total Fat: 4.1 G

• Saturated Fat: 0.7 G

• Cholesterol: 38 Mg

• Sodium: 392 Mg

• Total Carbohydrates: 1.1 G

• Dietary Fibre: 0 G

• Sugars: 0.6 G

• Protein: 15.9 G

• Vitamin A: 20 Mcg

• Vitamin C: 0.3 Mg

• Calcium: 9 Mg

• Iron: 0.5 Mg

• Potassium: 261 Mg

PREPARATION

 

• Prepare The Sauce: In a small bowl, combine fish sauce, soy sauce, sugar and grated ginger. Stir it until the sugar dissolves.

• Heat The Pan: Add oil to a small, non-stick skillet over medium flame and swirl to coat the base.

• Sear The Fish: Place the fish fillet skin-side down (if skin is present) and cook for 2 minutes until lightly browned.

• Add Sauce: Pour the prepared sauce mixture over the fish and reduce heat to low. Spoon the sauce over the fish as it simmers.

• Simmer Until Cooked: Cover partially and let it cook for 4–5 minutes or until the fish flakes easily with a fork.

• Serve Immediately: Plate with the sauce spooned over top and garnish with optional sliced scallions or fresh herbs.

PREP TIME

3 minutes

COOKING TIME

7 minutes

TIPS

Here are some helpful tips for Ginger Fish with Scallions:

 

• Use Fresh Fish: Use fresher fillets to yield better texture and flavour.

• Control Saltiness: Taste and adjust soy and fish sauce to your preference.

• Avoid Overcooking: Thin fillets to cook quickly and monitor closely to retain tenderness.

• Slice Evenly: Uniform ginger grating ensures even flavour distribution.

• Pair It Right: Serve with steamed jasmine rice or sautéed greens for a balanced meal.

VARIATIONS

 

• Spicy Version: Add a few slices of fresh red chilli for heat.

• Garlic Addition: Incorporate minced garlic with the ginger for added depth.

• Vegan Adaptation: Swap fish with firm tofu and use vegan fish sauce or soy-only base.

• Citrus Lift: Squeeze a dash of lime juice at the end for brightness.

• Scallion Boost: Stir in thinly sliced scallions during the final simmer.

PREPPING AND STORAGE

 

• Refrigeration: Store any leftover cooked fish in an airtight container for up to 2 days.

• Reheating: Warm gently in a pan over low heat with a splash of water or broth.

• Freezing: Freezing is not ideal because fish may lose its texture upon thawing. Best consumed fresh.

• Prep Ahead: Mix the sauce in advance and store refrigerated for up to 3 days.