Chinese-Style Baked Fish
We know you're busy. So we're bringing you this easy-to-make recipe for Chinese Style Basked Fish, one of Chef Keoni's favorite dishes. Flavored with shoyu, fresh ginger, cilantro and green onions.
Recipe - Foodland Farms Ala Moana
Chinese-Style Baked Fish
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Ingredients
Fish Filets, 4 Filets
Ginger, 4 Tablespoons
Garlic Salt, 1 Teaspoon
Mirin, 4 Tablespoons
Canola Oil, 1/4 Cup
Sesame Oil, 1 Tablespoon
Green Onion Stalks, 4 Stalks
Chinese Parsley, 1 Bunch
Shoyu, 3 Tablespoons
Directions
Ingredients
- 4 fish filets (1/4 pound filet, opah, monchong, salmon, swordfish, or snapper)
- 4 tablespoons fresh ginger, peeled, sliced into thin strips (divided use)
- 1 teaspoon garlic salt
- 4 tablespoons mirin
- 1/4 cup canola oil
- 1 tablespoon sesame oil
- 4 green onion stalks (sliced)
- 1 bunch chinese parsley (chopped)
- 3 tablespoons shoyu
Directions
- Preheat oven to 350F
- On a lightly oil-sprayed foil sheet, add 1/2 tablespoon of ginger. Season fish with garlic salt on all sides and place fish on top of the ginger. Add another 1/2 tablespoon of ginger on top of each piece of fish and drizzle 1 tablespoon of mirin, then wrap up foil to seal up the fish. Place in the oven.
- Bake fish for 10-12 minutes.
- Open the foil and sprinkle the fish with green onions, Chinese parsley, ginger and a drizzle of shoyu.
- In a small saucepan, heat both sesame and canola oil until oil begins to lightly smoke.
- Pour hot oil onto fish to sizzle the garnish and release all the flavor.
- Add more Chinese parsley and green onion as desired.
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Prep Time
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Cook Time
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Servings
Shop Ingredients
Makes 0 servings
Opah Back, 1 Pound
Ginger, Local , 0.4 Pound
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Lawry's Garlic Salt, 3 Ounce
Kikkoman Kotteri Mirin Seasoning, 10 Ounce
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Wesson Oil, Canola, 48 Ounce
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Family Pure Sesame Oil, 12 Ounce
Green Onions, 1 Each
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Cilantro, 1 Each
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Aloha Soy Sauce, Low Salt, 24 Ounce
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Directions
Ingredients
- 4 fish filets (1/4 pound filet, opah, monchong, salmon, swordfish, or snapper)
- 4 tablespoons fresh ginger, peeled, sliced into thin strips (divided use)
- 1 teaspoon garlic salt
- 4 tablespoons mirin
- 1/4 cup canola oil
- 1 tablespoon sesame oil
- 4 green onion stalks (sliced)
- 1 bunch chinese parsley (chopped)
- 3 tablespoons shoyu
Directions
- Preheat oven to 350F
- On a lightly oil-sprayed foil sheet, add 1/2 tablespoon of ginger. Season fish with garlic salt on all sides and place fish on top of the ginger. Add another 1/2 tablespoon of ginger on top of each piece of fish and drizzle 1 tablespoon of mirin, then wrap up foil to seal up the fish. Place in the oven.
- Bake fish for 10-12 minutes.
- Open the foil and sprinkle the fish with green onions, Chinese parsley, ginger and a drizzle of shoyu.
- In a small saucepan, heat both sesame and canola oil until oil begins to lightly smoke.
- Pour hot oil onto fish to sizzle the garnish and release all the flavor.
- Add more Chinese parsley and green onion as desired.