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    You are in: Home / Recipes / Baked Fish in Soy Ginger Sauce Recipe
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    Baked Fish in Soy Ginger Sauce

    1/2 Photos of Baked Fish in Soy Ginger Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    FlemishMinx's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Browse Our Top Catfish Recipes

    Ratings & Reviews:

    • on October 24, 2010

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 23, 2011

      55

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

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 23, 2010

      45

      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 did...fire!)

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (18)

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    Nutritional Facts for Baked Fish in Soy Ginger Sauce

    Serving Size: 1 (264 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 178.5
     
    Calories from Fat 32
    17%
    Total Fat 3.5 g
    5%
    Saturated Fat 0.6 g
    3%
    Cholesterol 114.9 mg
    38%
    Sodium 618.6 mg
    25%
    Total Carbohydrate 2.4 g
    0%
    Dietary Fiber 0.5 g
    2%
    Sugars 0.7 g
    2%
    Protein 32.3 g
    64%

    The following items or measurements are not included:

    ginger

    rice wine vinegar

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