Chew On This: Taiwanese Ginger Fish Recipe

This is another recipe from my Taiwanese grandmother! It is an easy, 10 minute fish recipe that is healthy, quick, and tasty with rice or whatever else (bread, noodles, etc.) you would like to pair it with!

Compared to Americans, I think northeast Asians, at least Taiwanese & Japanese people, eat a lot more seafood on a daily basis than most Americans do. Growing up in Kaohsiung and Taipei, I ate fish with rice for at least one meal, everyday single day. I don’t know if this counts as cultural significance, but I suppose it does since it falls under the category of eating habits (pretty cultural right?) despite it just stemming from convenience since the majority of people live near the sea in port cities.


  1. Soy sauce
  2. Sugar
  3. Ginger root
  4. Water
  5. Mirin (rice sake)
  6. 1 fish


  1. Add 3 table spoons of soy sauce into a bowl
  2. Add in half a tea spoon of sugar
  3. Cut ginger roots into thin rectangles of about ¼ inch wide and 1 inch long, then add into the bowl
  4. Add in ¼ cup of water
  5. Add some mirin
  6. Stir then pour everything in the bowl into a pan
  7. Put the entire fish in the pan and bring the mixture to a boil, and then turn the heat to low and let the fish simmer until cooked
  8. Be sure to turn the fish so that both sides are cooked!

If you ever try a recipe, remember to tag us @nyugenerasian in your pictures! We’d love to see it! 

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