Asian Style Baked Fish
An Asian inspired baked fish taken from Wok and Skillet (wokandskillet.com) that will satisfy a craving for Chinese steamed fish. The recipe is perfect in itself, but I had to modify it for my family who has gluten and soy sensitivity. Hope you enjoy it as much as we do!
Ingredients
- 2 6-8 oz fish fillet cod, tilapia, or any white fish
- 1 tsp sesame oil
- pinch salt and pepper
- 1 in ginger sliced or julienned
Sauce
- 1 tbsp water
- 2 tbsp coconut aminos to make it gluten-free and soy-free
- 2 tsp Shaoxing wine
- pinch white pepper
Garnish
- 1 stalk green onion sliced thinly
- 1/4 cup cilantro chopped
Instructions
- Pre-heat oven to 400° F.
- Prepare aluminum foil (or parchment paper) on baking sheet. The foil should be large enough to fold up and cover the fish when baking.
- Place fish on aluminum foil, then drizzle with 1 tsp sesame oil.
- Season fish with salt and pepper, and rub them on the fish gently.
- Scatter the julienned ginger over the fish.
- Fold aluminum up over the fish and join the edges together by rolling and folding the sides together a few times to form a seal, as if making a pocket for the fish.
- Bake for 10-15 min. Fish is done if it flakes easily with a fork. If the fish still looks translucent and does not flake easily, bake for a few minutes longer until it’s done.
- While the fish is baking, make the sauce by combining all sauce ingredients together.
- When the fish is cooked through, open the foil pocket carefully and pour the sauce over the fish.
- Garnish with green onions and cilantro over the fish.
- Serve with steamed white rice and enjoy!
Nutrition
Calories: 0.25kcal
Tried this recipe?Let us know how it was!