flonline21_18299_mi9recipephotos_september2021_864x575_chinesestylebakedfish.jpg
flonline21_18299_mi9recipephotos_september2021_864x575_chinesestylebakedfish.jpg
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.
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Recipe - Kahala MKT.
flonline21_18299_mi9recipephotos_september2021_864x575_chinesestylebakedfish.jpg
Chinese-Style Baked Fish
000
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

  1. Preheat oven to 350F
  2. 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.
  3. Bake fish for 10-12 minutes.
  4. Open the foil and sprinkle the fish with green onions, Chinese parsley, ginger and a drizzle of shoyu.
  5. In a small saucepan, heat both sesame and canola oil until oil begins to lightly smoke.
  6. Pour hot oil onto fish to sizzle the garnish and release all the flavor.
  7. 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
Fish Filets, 4 Filets
Not Available
Ginger, 4 Tablespoons
an image
Ginger, Local , 0.4 Pound
Price with Maika`i card
$1.52 avg/ea was $1.80 avg/ea$3.79/lb
Garlic Salt, 1 Teaspoon
an image
Lawry's Garlic Salt, 3 Ounce
Price with Maika`i card
$2.99 was $3.69$1.00/oz
Mirin, 4 Tablespoons
an image
Kikkoman Kotteri Mirin Seasoning, 10 Ounce
$3.89$0.39/oz
Canola Oil, 1/4 Cup
an image
Wesson Oil, Canola, 48 Ounce
$10.89$0.23/oz
Sesame Oil, 1 Tablespoon
Not Available
Green Onion Stalks, 4 Stalks
an image
Green Onions, 1 Each
Price with Maika`i card
$1.99 was $2.29
Chinese Parsley, 1 Bunch
an image
Cilantro, 1 Each
Price with Maika`i card
$1.99 was $2.29
Shoyu, 3 Tablespoons
an image
Aloha Soy Sauce, Low Salt, 24 Ounce
Price with Maika`i card
$5.49 was $6.49$0.23/oz

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

  1. Preheat oven to 350F
  2. 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.
  3. Bake fish for 10-12 minutes.
  4. Open the foil and sprinkle the fish with green onions, Chinese parsley, ginger and a drizzle of shoyu.
  5. In a small saucepan, heat both sesame and canola oil until oil begins to lightly smoke.
  6. Pour hot oil onto fish to sizzle the garnish and release all the flavor.
  7. Add more Chinese parsley and green onion as desired.