Ginger Spring Onions Fish Fillet (Keong Chung Yu Peen)

Hey lovelies, it’s the last day to win yourself a Red Microplane Classic Grater here.

I’m wondering. Do you eat spring onions that come with stirfries? I don’t mean the little delicate chopped green leaves that have been sprinkled over dishes to give a pop of colour. I mean in stirfries where there are 2 inch stalks of spring onions, all juicy and oniony. Do you eat that? Ever since I was a kid, I’d always attack those stalks of pungent goodness before even going for the main ingredient on the dish. I know some people would push them aside together with ginger and all that. Spring onion stalks do make your breath smell like onion but that’s how it is, right? I was a greedy kid. I’d always wanted to replicate spring onion & ginger stirfries at home. I think the one thing that kept me back was the sheer fact that I’ve had so many good ones outside that I don’t know if I’d ever match up to that. But ha! Not stopping me for long. Even if what I make isn’t as great as the many restaurants I’ve been to, I know it’s always worth a try. Helps that hubs eats everything. *thumbs up*

White Fish Fillet, Garlic, Ginger, Spring Onion, Salt, Pepper, Soy Sauce, Oyster Sauce, Mirin, Water & Corn Starch Ginger Spring Onions Fish Fillet 1

I cut the fillet into little pieces, seasoning with salt & pepper. But not too small though because the fish would break into pieces once cooked. Ginger Spring Onions Fish Fillet 2

In a hot oiled pan, lay the fish pieces in one layer to shallow fry on one side the flip over. Once all the fish pieces are cooked, dish out and reserve. Ginger Spring Onions Fish Fillet 3

In the same pan, saute the ginger, garlic & spring onions. Just barely. Ginger Spring Onions Fish Fillet 4

Pour in the mixture of soy sauce, oyster sauce, mirin, water & corn starch. Let it boil and thicken. Ginger Spring Onions Fish Fillet 5

Plop in the reserved fish and stir the pieces in the sauce until fully covered. Ginger Spring Onions Fish Fillet 6

And the smell. So very fragrant! Ginger Spring Onions Fish Fillet 7

You’d notice there isn’t as many spring onions as I’d like it to have. Here’s where compromise comes in. Hubs doesn’t like consuming spring onions stalks the way I do, but is okay with the flavour it imparts onto the dish. So less spring onions in this plate. Ginger Spring Onions Fish Fillet 8

But good enough for me.


Who is a God like unto Thee, that pardoneth iniquity, and passeth by the transgression of the remnant of His heritage? He retaineth not His anger for ever, because He delighteth in mercy. (Micah 7:18)
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Ginger Spring Onions Fish Fillet (Keong Chung Yu Peen)
Prep time
Cook time
Total time
Recipe type: Side
Cuisine: Asian
  • 2 Fish fillets, cut into 1½ inch pieces
  • 3 stalks Spring Onion, cut into 1½ inch sticks
  • 3 slices Ginger
  • 2 cloves Garlic, peeled & minced
  • ½ tsp Salt
  • ¼ tsp ground Black Pepper
  • 1 tbsp Mirin
  • ½ tbsp Soy Sauce
  • ½ tbsp Oyster Sauce
  • 1 tsp Corn Starch
  • 3 tbsp Water
  • 2 tbsp Vegetable Oil
  1. To prepare the sauce, stir together mirin, soy sauce, oyster sauce, water & corn starch in a small bowl.
  2. In a separate bowl, season fish pieces with salt & pepper.
  3. In a stirfry pan, heat up the oil on MED HIGH heat.
  4. Drop fish pieces one by one into the oil and leave to cook on one side. Once that's browned, flip the pieces over and brown the other side too. Dish out & reserve.
  5. In the same pan, saute garlic, ginger & spring onions for 1 minute.
  6. Pour in sauce mixture and bring to a boil until thickened. It'll take about 1 minute.
  7. Stir in the fish pieces to coat them with the sauce well.
  8. Serve it up!


  1. This looks so good Jayne! The sauce is just to die for…. I’ll need a big bowl of rice with this. Delicious!

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