Honey-Glazed Fish with Caramelised Garlic and Ginger Recipe
This stunning glazed fish brings together the natural sweetness of honey with aromatic garlic and warming ginger in perfect harmony. The glaze caramelises beautifully, creating a glossy golden coating that's both impressive and utterly delicious. Learn how to make this quick and easy recipe that transforms simple fish into something truly special.
Ingredients
- 4 firm white fish fillets, about 150g each - such as cod, haddock, or sea bass, skin removed and patted completely dry with kitchen paper
- 3 tablespoons extra virgin olive oil, divided
- 6 large cloves garlic, thinly sliced lengthways (about 2 tablespoons)
- 40g fresh ginger, peeled and cut into thin matchsticks (about 3 tablespoons)
- 4 tablespoons raw honey, preferably light-coloured for a delicate flavour
- 2 tablespoons water
- ½ teaspoon sea salt flakes
- ¼ teaspoon freshly ground black pepper
- Small handful fresh coriander leaves, roughly torn, for garnish (optional)
- 1 lemon, cut into wedges, for serving
Directions
Step 1
Heat 2 tablespoons of the olive oil in a large, heavy-bottomed frying pan over medium heat until it shimmers slightly, about 1 minute. Add the sliced garlic and ginger matchsticks, then reduce the heat to medium-low and cook gently for 3-4 minutes, stirring frequently with a wooden spoon, until the garlic turns pale golden and both aromatics smell absolutely incredible and fragrant. This gentle cooking is crucial for developing sweet, mellow flavours without any bitterness, so don't rush this step or let them brown too quickly.
Step 2
Remove the caramelised garlic and ginger from the pan using a slotted spoon and set them aside on a small plate, leaving the fragrant oil behind in the pan. This is where the magic happens, as that infused oil will flavour your fish beautifully whilst the aromatics stay crispy for the final garnish.
Step 3
Increase the heat to medium-high and add the remaining tablespoon of olive oil to the same pan. Season both sides of each fish fillet generously with the salt and pepper, then carefully lay them in the hot pan, presentation side down first. Cook without moving them for 3-4 minutes until the underside develops a light golden colour and the fish releases easily from the pan when you gently lift a corner with a fish slice. If it sticks, it needs another minute.
Step 4
Flip the fish fillets carefully using a fish slice or wide spatula, supporting each piece fully to prevent breaking. Cook for another 2-3 minutes on the second side until the fish is just cooked through and flakes easily when gently pressed with a fork. The flesh should look opaque throughout but still be beautifully moist. Transfer the cooked fish to a warm serving platter and tent loosely with foil to keep warm whilst you make the glaze.
Step 5
Reduce the heat to low and add the honey and water to the same pan, stirring continuously with a wooden spoon to combine them with all those lovely caramelised bits stuck to the bottom. Let the mixture bubble gently for 1-2 minutes, stirring constantly, until it reduces slightly and becomes glossy and syrupy with a consistency that coats the back of your spoon. Don't let it boil vigorously or the honey can become bitter.
Step 6
Return half of the reserved caramelised garlic and ginger to the honey glaze and stir through for 30 seconds to warm them and infuse their flavours into the sauce. Taste the glaze carefully (it will be hot) and adjust if needed. If it's too thick, add a teaspoon of water; if you want more depth, add a tiny pinch of salt.
Step 7
Pour the glossy honey glaze generously over each fish fillet, using the back of a spoon to spread it evenly and make sure every bit of fish gets coated in that beautiful golden sauce. Scatter the remaining caramelised garlic and ginger pieces over the top as a gorgeous garnish, then finish with torn coriander leaves if using. The contrast of the crispy aromatics against the glazed fish is absolutely stunning.
Step 8
Serve immediately whilst the fish is still warm and the glaze is glossy, with lemon wedges on the side for squeezing over. This dish is perfect with steamed rice, warm flatbread, or a simple cucumber salad to balance the sweetness. Don't be shy about drizzling any extra glaze from the platter over your portion – it's absolutely delicious and shouldn't go to waste.
Nutrition per serving
Sunnah
Learn simple practices and etiquettes found in the tradition that transform every meal into an act of worship, increase you in beneficial knowledge and add barakah into every bite.
Sacred Guidance
Fish
Two kinds of dead meat have been permitted to us: fish and locusts.
Garlic
The Messenger of Allah ﷺ was staying with Abu Ayyub. When he ate some food, he would send what was left to him. So one day he sent him some food but the Prophet ﷺ did not eat from it. So Abu Ayyub went to the Prophet ﷺ and mentioned that to him. The Prophet ﷺ said: 'It contained garlic.' So he said: 'O Messenger of Allah! Is it unlawful?' He said: 'No, I dislike it because of its odour.'
Ginger
And they will be given to drink a cup of wine whose mixture is of ginger, from a fountain within Paradise named Salsabil.
Olives
Eat of its oil and use it (the olives), for indeed it is from a blessed tree.
Olive Oil
Season your food with olive oil and anoint yourselves with it, for it comes from a blessed tree.
Honey
And your Lord inspired the bees: 'Make ˹your˺ homes in the mountains, the trees, and in what people construct, and feed from ˹the flower of˺ any fruit ˹you please˺ and follow the ways your Lord has made easy for you.' From their bellies comes forth liquid of varying colours, in which there is healing for people. Surely in this is a sign for those who reflect.
Water
The water of Zamzam is for whatever it is drunk for.
Prophetic Etiquette
Sit down to eat, rather than eating while standing or walking.
Eat from what is nearest to you on the plate, and do not reach across for food that is distant.
Take small morsels of food, and chew your food well.
Do not blow on hot food or drinks; allow them to cool naturally.
Do not eat or drink from gold or silver utensils.
Lick your fingers clean before wiping them, as there may be barakah in what remains on them. Then wash your hands.
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