Baked Fish in Soy Ginger Sauce

Recipe by FlemishMinx
READY IN: 25mins




  • 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.