Roasted Fish With Ginger, Scallions and Soy

I have lived on Cape Cod since 1970,and have been blessed to live near the Chatham fishing fleet.My favorite way to prepare fish,whether sole,cod,scallops,striped bass or whatever has just come in,is to saute on high heat in a bit of olive oil on moderate high heat.Place fish on plate,deglaze pan with vermouth,add a bit of butter,add chopped scallions,or chives,or fresh dill or parsley(or all),put fish back in pan for a minute,squeeze fresh lemon,and serve.

My husband cooked this for us last night using cod. He added a little miso and sake and it was so good, I wanted to lie down and scream. He loves no-recipe recipes.

Sandwich? I'm thinking fish tacos!

Used salmon instead of white fish. Excellent!! Cooked 3min, added sauce, 4 min more. Just barely cooked enough. Careful not to overcook. Used 2tbs soy, 2 tbs Rice wind vinegar, 4 tbs soy, ginger (minced, grating failed miserably), sesame oil, garlic, scallions. Go easy on salting the fish - the sauce is very salty. Definitely - rice is an excellent side. (Required, actually!)

#Tom, miso will add an umami punch to the sauce. When you’re looking for a depth of flavor, miso is a great tool to have at your disposal.

@ Maggie -- actually, seafood farming is a bit more complicated than simply "don't buy." In fact, in some cases, it's the best alternative. As consumers, we have to be pretty careful about this, but it's all explained by the Monterrey Seafood Watch: https://www.seafoodwatch.org/about-us/faqs#why-are-some-farmed-fish-okay-and-others-are-not

I’ve started roasting fish fillets directly from frozen, using a similar sauce. I just let the frozen fillets sit in a roasting pan with the sauce on top while the oven preheats to 425. I cover the pan with foil and roast for 5 mins, then remove the foil and continue roasting until the fish is done. Based on this recipe, I’ll try holding off on the sauce until after the 5 minutes under foil.

I have this same recipe in my kitchen arsenal with a few twists. I often use a fatty salmon, julienned scallions, and my secret (I'm only sharing with you) sauce is tempura sauce with which I add a little water, sugar and hot sesame oil. We often eat it over white rice garnished with cilantro. My 8-year old always asks for seconds!

this was great. I used local farmed rainbow trout that looks and tastes like salmon. Needed a bit more time than suggested but the result was wonderful. Next time I will add a bit of miso to the sauce, reduce the soy sauce and up the ginger and garlic.

I used walleye pike and this was delicious! I poured the sauce onto the fish and baked for about 10 mins. perfect! started some broccolini a bit earlier with a little of the sauce and it all finished together. I served with rice. Used a ratio of about 5T soy to 2T mirin rice wine with a splash of sesame oil, some togarashi pepper flakes and miso to the marinade. Grated 1 garlic clove and a chunk of ginger as well. This is a make again recipe for sure!

#Tom - Use the white miso to make a simple miso soup and that will explain the wonderful taste it adds. Red miso is better with stronger sauces, e.g. tomato sauce, rich stews, etc. The white is for milder sauces, e.g. bechamel. Simple Miso 4 cups water. 1 tablespoons nori (or wakame seaweed, shredded) 3 Tb miso. 3 green onions (a.k.a. scallions, chopped) 1 8 oz. pkg firm silken tofu (cut into 1-inch cubes) Optional: dash soy sauce (omit for a gluten-free soup) OR - You can buy instant pkg.

I have to think it's just part of the modern trend where people don't cook fish all the way. I like my fish either cooked through or raw like sashimi but not done rare or medium rare, so I cooked mine all the way through. I don't think it matters for this recipe – – cook the fish how you like it.

It's a ratio - for each tablespoon of rice wine or sherry, add a few tablespoons of soy sauce. You can just mix to taste but its a starting point.

This recipe was delicious! I used 5 tbsp soy and 2 tbsp rice wine vinegar and added 1 tbsp white miso as well. Roasted the fish for 10 minutes as they were thick fillets and accompanied it with oven roasted bok choi, a wonderfully easy weeknight meal!

Miso = umami