- Posted by Johanna on January 6, 2008 at 12:00 pm
- Category: Recipes and Food
I think this recipe stems from my low-carb diet attempt, but it’s still tasty for an Asian spin on a quick fish dish. Orange Roughy is recommended, and that’s how I made it, but I imagine any firm white fish would do.
While your oven is preheating to 400 degrees Fahrenheit, mix the following:
- 1/3 cup dry sherry or vermouth
- 3 Tablespoons soy sauce (low-sodium variety recommended)
- 2 teaspoons of sesame oil
- 1/4 cup finely chopped green onion
- 1 teaspoon ginger, freshly grated (ha! I used the jarred pre-minced stuff)
- 1 teaspoon garlic, finely chopped (same here, different jar)
I poured the sherry into a mixing cup and then added the other ingredients into the same cup, to avoid dirtying another item. Next time I do this, I’ll try vermouth, because it’s a more complex flavor; sherry is heavier and can be overpowering.
I like recipes that use sesame oil; once I bought a bottle a couple of years ago, it’s been tough using it up. Oh, and I didn’t bother measuring the green onion. I just cut up what I had left over from earlier in the week when I made a not-good batch of mushroom soup.
So, anyway, mix all that up. Put one pound of fish fillets in a dish that can go into the oven. Pour the sauce over and bake for 12 minutes. (Check for doneness by making sure the fish is solid inside, not translucent, and it flakes easily. I find that if some is more done than the rest, I can eat the part that’s fully cooked and save the “could go another minute” piece for leftovers, which I’m going to microwave anyway.)
I served this with a roasted sweet potato (wash, pierce, and put in the microwave for eight minutes) with butter and pre-cooked refrigerator edamame (soybeans) that I zapped quickly to warm up. Which made it easy to have everything ready at the same time.