Asian Ginger Sauce for Fish |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Came up with this after searching for a similar sauce. Can be used on just about any white fish (cod, sole, orange roughy, flounder) or even salmon. Try to use fresh ginger as it will really make a difference. If you don't have fresh then ground ginger will suffice. Ingredients:
1/4 cup dry sherry |
2 tablespoons soy sauce (regular or low sodium) |
2 teaspoons toasted sesame oil |
1 teaspoon fresh lime juice |
1 tablespoon spring onion, finely chopped |
1 teaspoon gingerroot, freshly grated |
1 garlic clove, finely minced |
1 teaspoon hot chili pepper, finely chopped (optional) |
2 (6 -8 ounce) fish fillets |
Directions:
1. In a small bowl, mix together the first seven ingredients (sherry through garlic).
2. Add the chillies, if using.
3. NOTE: I made the sauce early in the day to allow the flavors to mix, but it is not necessary to do so.
4. Preheat the oven to 205C/400°F.
5. Place the fish fillets in a baking dish.
6. Drizzle the marinade over the fish.
7. Bake for 10-12 minutes or until the fish flakes easily with a fork.
8. Plate the fish and spoon the sauce over it.
9. Serve with rice.
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