TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings


  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 flounder or sole fillet (about 8 ounces)
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons minced fresh gingerroot
  • 4 teaspoons sugar
  • 1 tablespoon cider vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 2/3 cup water
  • 2 tablespoons thinly sliced chives
  • Thinly sliced green onion, optional

Nutritional Facts

4 ounce-weight: 273 calories, 14g fat (5g saturated fat), 70mg cholesterol, 611mg sodium, 14g carbohydrate (9g sugars, 0 fiber), 23g protein.


  1. In a skillet, heat olive oil and butter until butter is melted. Fry fish over medium heat for 4 minutes on each side or until fish flakes easily with a fork. Remove to a plate and keep warm.
  2. Add garlic and ginger to skillet; cook and stir for 1-2 minutes. Stir in the sugar, vinegar and soy sauce. Combine cornstarch and water until smooth. Stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over fish. Sprinkle with chives and onion if desired. Yield: 2 servings.
Originally published as Fillets with Ginger Sauce in Cooking for One or Two Cookbook 2003, p222

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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