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
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.
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.
Heat the oil in a small non-stick skillet.
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.
Heat to boiling, and boil stirring for 1 minute or until the sauce has thickened.
Remove fish from oven and onto serving plates.
Serve sauce over the fish.
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.
Chehalem 3 Vineyard Pinot Gris
A blend of three great vineyards, this vivid grape crafts a food-friendly wine, bright and pure. Gray it isn't. The knife-edged acid, with pear, lemon sorbet, spice and jasmine makes your mouth water and your hands shake.