Baked Fish in Soy Ginger Sauce

"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."
photo by apprentice cook armi photo by apprentice cook armi
photo by apprentice cook armi
photo by ladypit photo by ladypit
Ready In:




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

Questions & Replies

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  1. 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.
  2. Loved it. Light and healthy but tasty. I added some sweetner to the sauce and followed the rest of the recipe as is. Keeper!
  3. 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!)
  4. Tried this tonight with some beautiful cod filets- I added some minced garlic to the sauce- very good and much lower in fat and calories than frying
  5. This was great, I made it tonight using Orange Roughy, I doubled the sauce and served it over couscous. I didnt add any extra salt and it was perfect!


  1. MMMMMM YUMMY THIS WAS SOOOOOO GOOD! i too used chicken broth instead of water and bouillon, sesame oil instead of olive oil and ended up throwing everything w/ the fish while baking and sauce thickened up nicely. very flavorful and will definately go into my favorites file. THANK YOU FOR SHARING!
  2. Wowie zowie! This is really good. I used 1/2 teaspoon of sessame oil and 1/2 teaspoon of canola oil in place of the olive oil. Other than that I followed the recipe as stated. My only suggestion, as Jewelies noted, would be to double up on the sauce and enjoy it with some rice. Thanx Minx.


I am an American married to a Belgian, and have lived in Belgium since December 1999. Cooking is my major hobby. I'm also an avid reader, but I have difficulty finding the time. I love to travel. Since moving to Europe I've been lucky enough to have had the opportunity to go a couple of times per year to Paris, as well as having visited London, Rome, Florence, Naples, Amsterdam, and of course Brussels and Antwerp. I've seen at least parts of most regions of France, as well as parts of Germany, Austria, a great deal of Switzerland, Slovenia, Croatia, Luxembourg, and Monaco. I'm absolutely in love with the Bay of Naples and Sorrento coast areas of Italy, which my husband and I recently re-visited on a trip that included Rome, Puglia, Umbria and Marche. I'm still looking forward to Ireland, Spain, Portugal, the Czech Republic . . . the list is too long ! One of the bonuses of travel is getting to taste the local cuisine, and afterward trying to figure out how to duplicate it at home. I think cooking is one of the nicest things a person can do for someone they love (including themself!) I had to submit a picture with me and my cat, Sophie, as she insists on sitting in my lap when I'm sitting at the computer. If you are wondering what all that stuff hanging on the wall behind us in the photo is, it is just a small part of my husband's military medal collection. He was appalled by my posting this picture-- Our study is the messiest room in our house (thank god!)
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