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Fish in ginger soy sauce recipe
- Cuisine: Japanese
- Serves 4
Featured as part of our Cooks and their Books series, this recipe comes from Cooking from Memory, a book which celebrates the Jewish Diaspora in Australia.
More Cooking from Memory recipes
Ingredients
1⁄2 cup water
1 tablespoon sugar
80 ml (3 fl oz) soy sauce
1 tablespoon sake
4 white fish fillets (orange roughy, john dory, flathead or snapper)
10 fine slices ginger, skin on
Preparation
Ginger is a basic ingredient in Japanese sautéed dishes. It is helpful in counteracting the strong odour of fish.
Mix water, sugar, soy sauce and sake, and bring to the boil. Add fish and ginger and cook for 5 minutes, until fish is cooked. While cooking, keep the fish coated with the sauce. Serve with green vegetables.
Recipe from Cooking from Memory by Hayley Smorgon, Gaye Weeden and Natalie King, with photographs by Mark Roper. Published by Hardie Grant Books.
If you enjoyed this Fish in ginger soy sauce recipe then browse more Japanese recipes, seafood recipes, easy recipes, quick recipes and our most popular hainanese chicken rice recipe.
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