Rosemary Baked Salmon
Salmon fillets baked with fragrant rosemary and citrus, delivering a tender, flavorful dish. This simple yet elegant recipe highlights fresh herbs and juicy salmon for a wholesome, aromatic meal.
Read MoreGrace s Ginger Scallion Fish
Drescription
My friend Grace posted a picture of some steamed fish she made, and it looked so good I had to ask for the recipe. Turns out the fish isn't so much steamed as baked in the oven, but it's so moist and tender, it might as well have been steamed!
Ingredients
- 1-2 pounds white fish filets (i've used cod and tilapia, but i bet sea bass, sole, flounder, and orange roughy would work well, too)
- 5 tablespoons rice wine, divided
- 2 inch piece ginger root, finely sliced
- 1/4 cup vegetable oil
- 1 bunch scallions, green parts only
- 6 tablespoons soy sauce
- 4 tablespoons sugar
- 5 tablespoons water
Directions
- Preheat the oven to 400°F.
- Place the fish filets in a small baking pan. Sprinkle 2 tablespoons of rice wine over the fish and then arrange the ginger slices on top. Bake for 12 minutes or until the fish is just cooked through (do not overcook).
- Meanwhile, heat up the oil in a small saucepan over medium low. Mix the remaining 3 tablespoons of rice wine with the soy sauce, sugar, and water and heat for 1 minute in the microwave. Stir to dissolve the sugar.
- Slice the scallions in half lengthwise or julienne, if you can be bothered.
- When the fish is done, remove the ginger slices and transfer to the hot oil. Arrange the scallion on top of the fish.
- Bring the heat up on the oil to medium high and cook until the ginger just starts to brown. Immediately pour the hot oil onto the fish. (It's okay if the ginger falls out.)
- Pour the soy sauce mixture over the fish and serve warm with rice.
