Prep 5 mins
Cook 10 mins
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.
- 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
- In a small bowl, mix together the first seven ingredients (sherry through garlic).
- Add the chillies, if using.
- NOTE: I made the sauce early in the day to allow the flavors to mix, but it is not necessary to do so.
- Preheat the oven to 205C/400°F.
- Place the fish fillets in a baking dish.
- Drizzle the marinade over the fish.
- Bake for 10-12 minutes or until the fish flakes easily with a fork.
- Plate the fish and spoon the sauce over it.
- Serve with rice.
A great steamed fish dish! I used tilapia. The only thing I changed was halving the sesame oil. I found that the following amounts made the proper measurements: 1 green onion, 1/2 inch of ginger, and a 1/4 of a chili pepper. I like the moistness and combo of flavors here.