This is such a simple, yet elegant way to prepare and serve fish – something I try to serve at least once a week to my family, though I should work it in at least twice if I can. The recipe really belongs to one of my dear friends and former roommates. She used to make it often when we lived together. She is also the one who taught me this Lemongrass Pork recipe, which I love. This fish dish was always one of my favorites but somehow I managed to forget about it until recently when we were reminiscing on the days when we lived together and would cook most nights in our kitchen with her then boyfriend, now husband.
I used to call her every time I made it to have her tell me the ingredients to use, for the umpteenth time. I would always mix up if it was soy sauce or fish sauce she used in this dish and in the pork one! She doesn’t have the measurements written out, she just knows the amounts to use. So finally, I have written it down and am sharing it with all of you. Feel free to change up the amounts to suit your taste – below is only approximate as I didn’t measure it out precisely.
Vietnamese Ginger Scallion Fish
4 fish filets (I used pollock but tilapia works well or any mild-flavored fish)
1/4 teaspoon sugar
2 tablespoons reduced sodium soy sauce (use less or this Soy Sauce Substitute if sodium is a concern for you)
2-3 scallions (green onions), green part thinly sliced into 1 inch strips
1 inch piece of ginger, thinly sliced into 1 inch strips
Freshly ground black pepper to taste
- Preheat oven to 375 degrees F.
- Spray a baking dish with cooking spray. Place fish filets in dish and sprinkle with sugar. Drizzle with soy sauce and top with scallions and ginger slices. Sprinkle with pepper.
- Bake in oven until cooked through and fish flakes easily.