Baked Fish In Soy Ginger Sauce

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 (6 ounce) fish fillets (catfish, basa, or of your choosing)
• 1 cup boiling water
• 1 chicken bouillon cube
• 3 large scallions
• 1 piece ginger, peeled (2" x 1")
• 1/4 teaspoon cayenne pepper, to taste
• 1 tablespoon soy sauce
• 1 tablespoon rice wine vinegar
• 1 teaspoon cornstarch
• 2 tablespoons water
• 1 teaspoon olive oil
• salt and pepper, to taste (careful with salt as regular bouillon and soy sauce are salty themselves !)

Recipe

• 1 pre-heat oven to 425°f.
• 2 place fish fillets in a 13 x 9 inch baking dish.
• 3 dissolve the chicken bouillon cube in one cup boiling water, and set aside.
• 4 clean the scallions, and cut each in half (basically, separating part from green); slice the green portions, then cut the portion in matchstick-size pieces.
• 5 keep these apart, you will be using them separately.
• 6 slice the ginger into matchstick-size pieces.
• 7 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.
• 8 place, covered, in the oven and bake for 15 minutes, or until it flakes easily with a fork.
• 9 in a small bowl, mix the remaining bouillon with the soy sauce, rice wine vinegar, cornstarch and 2 tbs water; set aside.
• 10 heat the oil in a small non-stick skillet.
• 11 add the scallion strips and the ginger and cook until golden (just a few minutes).
• 12 give the soy mixture a good stir, then add to the skillet.
• 13 heat to boiling, and boil stirring for 1 minute or until the sauce has thickened.
• 14 remove fish from oven and onto serving plates.
• 15 serve sauce over the fish.