Baked Fish in Soy Ginger Sauce

Total Time
Prep 10 mins
Cook 15 mins

Simple . . . flavorful . . . quick . . . low-cal. I advise the use of both LOW SODIUM chicken bouillon cubes as well as LOW SODIUM soy sauce when possible so that you can adjust the salt level to your own preference.

Ingredients Nutrition


  1. Pre-heat oven to 425°F.
  2. Place fish fillets in a 13 X 9 inch baking dish.
  3. Dissolve the chicken bouillon cube in one cup boiling water, and set aside.
  4. 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.
  5. Keep these apart, you will be using them separately.
  6. Slice the ginger into matchstick-size pieces.
  7. 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.
  8. Place, covered, in the oven and bake for 15 minutes, or until it flakes easily with a fork.
  9. In a small bowl, mix the remaining bouillon with the soy sauce, rice wine vinegar, cornstarch and 2 TBS water; set aside.
  10. Heat the oil in a small non-stick skillet.
  11. Add the scallion strips and the ginger and cook until golden (just a few minutes).
  12. Give the soy mixture a good stir, then add to the skillet.
  13. Heat to boiling, and boil stirring for 1 minute or until the sauce has thickened.
  14. Remove fish from oven and onto serving plates.
  15. Serve sauce over the fish.
Most Helpful

this is really good, reminds me of a dish they serve at a Chinese restaurant that is why I tweaked it a little bit to really be the copy of the one they served. I added some cubed tofu and doubled up the sauce recipe and added some chopped Chinese Cabbage. I posted a picture and hopefully the picture gets approved.

apprentice cook armi October 24, 2010

Loved it. Light and healthy but tasty. I added some sweetner to the sauce and followed the rest of the recipe as is. Keeper!

mdhchef333 September 23, 2011

This was very good. I think it might be even better if the fish were sauteed in the sauce on the stove rather than baked. I think that might infuse the fish with the flavors even more. Note (perhaps only to me, being miss oblivious...) that cayenne pepper is very spicy, so watch that you don't add more than that 1/4 tsp (like I!)

gross.s.e January 23, 2010