1/2 Photos of Asian Ginger Sauce for Fish
Came up with this after searching for a similar sauce. Can be used on just about any white fish (cod, sole, orange roughy, flounder) or even salmon. Try to use fresh ginger as it will really make a difference. If you don't have fresh then ground ginger will suffice.
My Private Note
Units: US | Metric
- 1/4 cup dry sherry
- 2 tablespoons soy sauce (regular or low sodium)
- 2 teaspoons toasted sesame oil
- 1 teaspoon fresh lime juice
- 1 tablespoon spring onion, finely chopped
- 1 teaspoon gingerroot, freshly grated
- 1 garlic clove, finely minced
- 1 teaspoon hot chili pepper, finely chopped (optional)
- 2 (6 -8 ounce) fish fillets
- 1In a small bowl, mix together the first seven ingredients (sherry through garlic).
- 2Add the chillies, if using.
- 3NOTE: I made the sauce early in the day to allow the flavors to mix, but it is not necessary to do so.
- 4Preheat the oven to 205C/400°F.
- 5Place the fish fillets in a baking dish.
- 6Drizzle the marinade over the fish.
- 7Bake for 10-12 minutes or until the fish flakes easily with a fork.
- 8Plate the fish and spoon the sauce over it.
- 9Serve with rice.
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Nutritional Facts for Asian Ginger Sauce for Fish
Serving Size: 1 (239 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 358.0
- Calories from Fat 54
- Total Fat 6.0 g
- Saturated Fat 0.9 g
- Cholesterol 93.5 mg
- Sodium 1146.4 mg
- Total Carbohydrate 6.1 g
- Dietary Fiber 0.2 g
- Sugars 1.6 g
- Protein 40.9 g