Baked Fish In Soy Ginger Sauce

Name: Baked Fish In Soy Ginger Sauce
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 1
Cuisine: Global
Ingredients: 0 teaspoons cayenne pepper, to taste; 0 teaspoons cayenne pepper , to taste; 1 chicken bouillon cube; 1 teaspoon cornstarch; 1 teaspoon cornstarch; 1 ginger, peeled (2 X 1); 1 ginger , peeled (2 X 1); 1 teaspoon olive oil; 1 teaspoon olive oil; 1 Tbsp rice wine vinegar; 1 Tbsp rice wine vinegar; 1 serving salt and pepper, to taste (careful with salt as regular bouillon and soy sauce are salty themselves !); 3 larges scallions; 1 Tbsp soy sauce; 1 Tbsp soy sauce; 237 milliliters boiling water; 2 Tbsps water; 680 grams white fish fillets (catfish, basa, or of your choosing); 680 grams white fish fillets (catfish, basa, or of your choosing)

Baked Fish In Soy Ginger Sauce

Baked Fish In Soy Ginger Sauce might be a good recipe to expand your main course collection. This recipe covers 63% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 1483 calories, 280g of protein, and 33g of fat per serving. This recipe serves 1. A mixture of soy sauce, ginger, rice wine vinegar, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes approximately 25 minutes.

Instructions

Pre-heat oven to 425F.

Equipment you will use

Oven

Place fish fillets in a 13 X 9 inch baking dish.Dissolve the chicken bouillon cube in one cup boiling water, and set aside.Clean the scallions, and cut each in half (basically, separating white part from green); slice the green portions, then cut the white portion in matchstick-size pieces.Keep these apart, you will be using them separately.Slice the ginger into matchstick-size pieces.From the one cup bouillon, remove 1/4 cup and pour this over the fish; sprinkle the fillets with cayenne pepper, salt and pepper if using, then top with the green portion of the scallions.

Ingredients you will need

Chicken Bouillon Cube

Salt And Pepper

Cayenne Pepper

Fish

Green Onions

Bouillon

Ginger

Water

Equipment you will use

Baking Pan

Place, covered, in the oven and bake for 15 minutes, or until it flakes easily with a fork.In a small bowl, mix the remaining bouillon with the soy sauce, rice wine vinegar, cornstarch and 2 TBS water; set aside.

Ingredients you will need

Rice Vinegar

Corn Starch

Soy Sauce

Bouillon

Water

Equipment you will use

Oven

Bowl

Heat the oil in a small non-stick skillet.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the scallion strips and the ginger and cook until golden (just a few minutes).Give the soy mixture a good stir, then add to the skillet.

Ingredients you will need

Green Onions

Ginger

Equipment you will use

Frying Pan

Heat to boiling, and boil stirring for 1 minute or until the sauce has thickened.

Ingredients you will need

Sauce

Remove fish from oven and onto serving plates.

Ingredients you will need

Fish

Equipment you will use

Oven

Serve sauce over the fish.

Ingredients you will need

Sauce

Fish

Equipment

Ingredients

Servings:

0teaspoons

cayenne pepper, to taste 0teaspoons

cayenne pepper , to taste 1

chicken bouillon cube 1teaspoon

cornstarch 1teaspoon

cornstarch 1

ginger, peeled (2" X 1")1

ginger , peeled (2" X 1")1teaspoon

olive oil 1teaspoon

olive oil 1Tbsp

rice wine vinegar 1Tbsp

rice wine vinegar 1serving

salt and pepper, to taste (careful with salt as regular bouillon and soy sauce are salty themselves !)3larges

scallions 1Tbsp

soy sauce 1Tbsp

soy sauce 237milliliters

boiling water 2Tbsps

water 680grams

white fish fillets (catfish, basa, or of your choosing)680grams

white fish fillets (catfish, basa, or of your choosing)

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Chehalem 3 Vineyard Pinot Gris with a 4.4 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.