Ingredients for Asian Ginger Sauce For Fish
- Dry Sherry
- 1/4 cup soy sauce
- Toasted Sesame Oil
- Fresh Lime Juice
- Spring Onion
- Gingerroot
- Garlic Clove
- Hot Chili Pepper
- 1-1.5 lbs of fish fillets (cod, sole, orange roughy, flounder, or salmon)
How to Make Asian Ginger Sauce For Fish
- Whisk together 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey or maple syrup, 1 tablespoon sesame oil, 1 tablespoon grated fresh ginger (or 1 teaspoon ground ginger), 1 teaspoon cornstarch, and 1 clove minced garlic in a small bowl.
- Add 1-2 finely chopped red chilies (optional) to the sauce.
- Preheat your oven to 205°C / 400°F.
- Place 1-1.5 lbs of fish fillets in a baking dish.
- Pour the sauce evenly over the fish, ensuring each fillet is coated.
- Bake for 10-12 minutes, or until the fish flakes easily with a fork. Cooking time will depend on the thickness of your fillets.
- Carefully remove the fish from the oven and transfer to plates.
- Spoon the remaining sauce generously over the fish.
- Serve immediately over steamed rice or quinoa for a complete and satisfying meal.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
6g
Fat
4g
Carbs
2g
