Ginger Fish Fillets Recipe
Ginger fish fillets can be prepared with fish of choice. Flavored with a marinade of teriyaki sauce and baked with ginger and green onions topping, the fish is served with a thickend sauce of pan drippings spooned over it. Sided with fresh salad, it makes a savory meal.
Ingredients
| Fish fillets | 1 pound, thawed | |
| Teriyaki sauce | 1/2 Cup (16 tbs) | |
| Vegetable oil | 1 Tablespoon | |
| Sugar | 1 Teaspoon | |
| Root ginger | 1 Tablespoon, slivered | |
| 1 large green onion and top, cut into 1-inch lengths and slivered | ||
| Water | 1/3 Cup (16 tbs) | |
| Cornstarch | 1 1/2 Teaspoon | |
Directions
Place fillets in single layer in shallow baking pan.
Combine teriyaki sauce, oil and sugar; pour over fish.
Turn fillets over to coat well.
Marinate 20 minutes, turning fish over occasionally.
Sprinkle ginger and green onion evenly over each fillet.
Bake in marinade at 350°F.
6 to 10 minutes, or until fish flakes easily when tested with fork.
Remove to serving platter and keep warm; reserve 1/4 cup pan juices.
Blend water and cornstarch in small saucepan.
Stir in reserved pan juices.
Cook and stir until mixture boils and thickens.
To serve, spoon sauce over fish.
Combine teriyaki sauce, oil and sugar; pour over fish.
Turn fillets over to coat well.
Marinate 20 minutes, turning fish over occasionally.
Sprinkle ginger and green onion evenly over each fillet.
Bake in marinade at 350°F.
6 to 10 minutes, or until fish flakes easily when tested with fork.
Remove to serving platter and keep warm; reserve 1/4 cup pan juices.
Blend water and cornstarch in small saucepan.
Stir in reserved pan juices.
Cook and stir until mixture boils and thickens.
To serve, spoon sauce over fish.
Chef
