Chinese Baked Fish with Ginger-Wine Sauce

Amarante

Sat, Nov 14 2015, 11:38 pm

This was easy and very good. I could prep beforehand then just hook out to cook.

Chinese Baked Fish with Ginger-Wine Sauce

Source: Cooking Light

Fish is traditionally the last entrée served before dessert. The Chinese word for fish, 'yu', sounds the same as the word that means 'plenty' or 'more than enough.' Leaving some of the fish at the end of the meal is a wish for the family's prosperity in the new year.

3/4 cup thinly sliced green onions
1/4 cup fresh orange juice
3 tablespoons minced peeled fresh ginger
2 tablespoons sake (rice wine)
1 1/2 tablespoons fish sauce
1 tablespoon finely chopped peeled fresh lemon grass
1/2 teaspoon dark sesame oil
1/2 teaspoon finely chopped hot red chile pepper
1/4 teaspoon salt
1/4 teaspoon white pepper
4 (6-ounce) trout fillets
1/4 cup red bell pepper, cut into 1/8-inch strips
6 cilantro sprigs

Combine first 11 ingredients in a 13 x 9-inch baking dish. Marinate fish in refrigerator 2 hours, turning occasionally.

Preheat oven to 350°.

Bake fish mixture (including marinade) at 350° for 17 minutes or until fish flakes easily when tested with a fork. Garnish with bell pepper and cilantro.

Serve with

Ginger Sesame Rice

2 T minced fresh ginger
1 T toasted sesame oil
1 C basmati rice (Texmati long grain)
1 1/2 C water
4 T teriyaki marinade
2 T chopped cilantro (optional)

In a heavy saucepan over low heat, brown minced ginger in oil. Add rice, stirring to coat. Add water and marinade. Bring to boil and cover. Reduce heat and simmer until water is absorbed; about 20 minutes. Let rest for 10 minutes and fluff with a fork. Stir in cilantro if desired.

Serves 6.