Ingredients
-
4
-
1
-
1
-
3
-
1
-
1/4
-
1
-
1
-
1
-
2
-
-
-
-
-
Directions
Baked Fish in Soy Ginger Sauce, Simple . . . flavorful . . . quick . . . low-cal. I advise the use of both LOW SODIUM chicken bouillon cubes as well as LOW SODIUM soy sauce when possible so that you can adjust the salt level to your own preference., Tried this tonight with some beautiful cod filets- I added some minced garlic to the sauce- very good and much lower in fat and calories than frying, Loved it. Light and healthy but tasty. I added some sweetner to the sauce and followed the rest of the recipe as is. Keeper!
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Steps
|
1
Done
|
Pre-Heat Oven to 425f. |
|
2
Done
|
Place Fish Fillets in a 13 X 9 Inch Baking Dish. |
|
3
Done
|
Dissolve the Chicken Bouillon Cube in One Cup Boiling Water, and Set Aside. |
|
4
Done
|
Clean the Scallions, and Cut Each in Half Basically, Separating White Part from Green; Slice the Green Portions, Then Cut the White Portion in Matchstick-Size Pieces. |
|
5
Done
|
Keep These Apart, You Will Be Using Them Separately. |
|
6
Done
|
Slice the Ginger Into Matchstick-Size Pieces. |
|
7
Done
|
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
Done
|
Place, Covered, in the Oven and Bake For 15 Minutes, or Until It Flakes Easily With a Fork. |
|
9
Done
|
in a Small Bowl, Mix the Remaining Bouillon With the Soy Sauce, Rice Wine Vinegar, Cornstarch and 2 Tbs Water; Set Aside. |
|
10
Done
|
Heat the Oil in a Small Non-Stick Skillet. |
