Best Soy Marinated Fish Recipes

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SOY-MARINATED FISH



Soy-Marinated Fish image

Provided by Grace Young

Categories     Wine     Wok     Fish     Ginger     Onion     Soy     Appetizer     Marinate     Dinner     Sherry     Soy Sauce     Bon Appétit     Pescatarian     Dairy Free     Tree Nut Free     Kosher

Yield Makes 6 (appetizer) servings

Number Of Ingredients 15

Fish
1 1/2 pounds 3/4-inch-thick hake or pollack fillets, cut into 2x3- or 2x4-inch pieces
1/2 cup chopped green onions
3 tablespoons minced peeled fresh ginger
3 tablespoons Shaoxing wine (Chinese rice wine) or dry Sherry, divided
2 tablespoons peanut oil or vegetable oil, divided
1 tablespoon soy sauce
Sauce
3 tablespoons sugar
2 tablespoons soy sauce
2 tablespoons Asian sesame oil
2 tablespoons Shaoxing wine (Chinese rice wine) or dry Sherry
1 tablespoon dark soy sauce
1 whole star anise
1/4 cup chopped green onions

Steps:

  • For fish:
  • Rinse fish and pat dry. Mix green onions, ginger, 1 tablespoon rice wine, 1 tablespoon oil, and soy sauce in 11x7x2-inch glass baking dish. Add fish and turn to coat. Let marinate 1 hour at room temperature.
  • For sauce:
  • Bring first 6 ingredients to boil in heavy small saucepan, stirring to dissolve sugar. Reduce heat to medium and simmer until sauce is slightly thickened and reduced to 1/3 cup, about 4 minutes. Remove star anise sauce from heat and cool.
  • Remove fish from marinade and place on several layers of paper towels to drain; reserve marinade. Pat fish dry. Heat 14-inch-diameter flat-bottomed wok over high heat until drop of water added to wok evaporates on contact. Add remaining 1 tablespoon oil to wok, then fish pieces, spreading evenly. Cover and cook 30 seconds. Uncover and loosen fish pieces with metal spatula. Reduce heat to medium and cook 1 minute. Turn fish pieces over; cook 1 minute. Add remaining 2 tablespoons rice wine and reserved marinade from fish. Cover and cook 1 minute. Remove wok from heat; let fish stand covered until just opaque in center, about 1 minute. Using metal spatula, transfer fish and sauce from wok to plate. Drizzle with some of star anise sauce. Refrigerate until cold. DO AHEAD Can be made 6 hours ahead. Cover fish and keep chilled. Cover remaining star anise sauce and let stand at room temperature.
  • Spoon additional star anise sauce over fish; sprinkle with green onions and serve cold or at room temperature.

MARINATED WHITE FISH W/SOY, GINGER, GARLIC



MARINATED WHITE FISH W/SOY, GINGER, GARLIC image

Categories     Fish

Yield 4

Number Of Ingredients 6

1 - 1 1/2 lb. of firm white fish (grouper or black drum works really well)
1" ginger (finely grated with zester)
2-3 (small/med) garlic cloves, minced
2 TB. brown sugar
1/3 cup of tamari soy sauce
1/8 cup of olive oil

Steps:

  • Wash fish and pat dry with paper towel. Lay flat in a baking pan (or put in ziploc bag). Mix rest of ingredients in a small mixing bowl. Taste and adjust as necessary. Pour over fish and rub garlic and ginger gently on the flesh. Let it sit room temperature or in the fridge if longer than 1 hour. Preheat oven to 390. Bake for 15 mins. Serve with brown rice, bok choy or other green veggie.

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