Whole Fish with Ginger

  • Serves

    serves 4

Ginger is a versatile rhizome, adding a welcome warmth to dishes whether used fresh, pickled, preserved, fried, or juiced. Two of these techniques are used in this deliciously pungent dish.


  • 14 cup ginger juice (see Juicing Ginger)
  • 12 cup mirin (sweet Japanese cooking wine)
  • 2 Tbsp. sake
  • 4 (1 1⁄4-lb.) whole meaty fish such as ocean perch, striped bass, or small sea bass
  • 1 cup flour
  • 12 cup cornstarch
  • Salt
  • Vegetable oil
  • 1 Tbsp. coarsely chopped cilantro
  • 1 Tbsp. coarsely chopped fresh mint
  • 12 cup Fried Ginger


Step 1

For the sauce, heat ginger juice, mirin, and sake in a small saucepan over medium heat until warm. Remove from heat and set aside to cool.

Step 2

Rinse fish under cold water and pat dry. Sift together flour, cornstarch, and salt in a shallow pan. Dredge fish in flour mixture, coating well on both sides. Shake off excess. (Don't dredge fish too far in advance; if flour gets soggy, fish will not develop a crispy golden crust when fried.)

Step 3

Heat 2" oil in a skillet over medium-high heat. When oil is hot but not smoking, fry fish until flesh is firm, about 4 minutes per side, turning once. Drain on paper towels. If frying in batches, keep fish warm, uncovered, in a low oven.

Step 4

Stir cilantro and mint into sauce and spoon over fish. Garnish with fried ginger, and serve immediately.

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