Ginger Soy Fish Recipes

Steps:

• Combine honey, soy, ginger and oil in a saucepan over medium heat.
• Cook, stirring, until marinade comes to the boil.
• Set aside to cool. Pour marinade into a ceramic dish.
• Add fish to cooled marinade. Turn to coat.
• Cover. Refrigerate for 30 minutes.
• Preheat a chargrill or barbecue on medium heat.
• Remove fish from marinade, reserving marinade.
• Cook fish, brushing with marinade, for 3 minutes each side or until cooked to your liking.
• Place onto plates.
• Serve with Asian salad greens.

Steps:

• Heat the oils in a skillet over med-high heat.
• Add ginger and chillies and cook for 2 mins, until crisp.
• Add soy sauce, wine and sugar to skillet and simmer 1 min, until sauce has thickened slightly.
• Add the fish, cook in the sauce for approx 3 mins each side or until cooked.
• Serve immediately on top of steamed rice with steamed greens.
• Optional: Sometimes I add some garlic too, together with the ginger and chillies.

Steps:

• 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.