Prep 5 mins
Cook 8 mins
for the asian forum
- 4 (120 g) salmon fillets, skinless (or ocean trout fillets)
- 1⁄3 cup light soy sauce
- 2 cm gingerroot, very finely shredded
- 1⁄3 cup sweet chili sauce
- steamed rice, to serve
- 4 spring onions, thinly sliced on the diagonal
- Preheat the oven to 200°C
- Place fish in a shallow baking dish.
- Combine soy, ginger and sweet chilli sauce, then pour over fish.
- Cover with foil and bake for 8 minutes, or until just cooked through.
- Serve fish on rice, drizzled with sauce and garnished with spring onion.
We eat a lot of fish and this is now one of our favorite fish recipes. Since the recipe only appeared to display in metric I used about 1 lb of fish. I didn't have ginger root so I used 1/4 tsp. of ground ginger powder. I didn't have the onions so I just omitted them. I baked at 400 degrees Fahrenheit for about 25 minutes. My fillets were kind of thick so thinner fillets might cook a little faster. I highly recommend this if you like fish and would love to try it for an Asian dinner.
This is such an easy yet tasty recipe. Done in minutes and prepared in 2 minutes! A definite do again recipe. Served with fresh green beans,rice & fennel cooked in Vermouth
Quick easy and delicious what else do you want. If my fillets had been deboned I could have this on the table in 30 minutes complete (spent nearly 15 minutes deboning 3 fillets skin on), my 3 fillets had a total weight of just under 500grams (about 1lb) and I made up the full dressing/marinade/cooking liquid for this amount and my fillets took 15 minutes at 200C fan forced to cook to perfection. Put some of the sauce over the fillet and rice (reheated from frozen in the microwave) and served with steam vegies, delicious thank you Sonya01, made as a recipenap/pressie in Aussie/Kiwi Recipe Swap #42 July 2010.