Ingredients
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4 (6 ounce) white fish fillets (catfish, basa, or of your choosing)
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1 cup boiling water
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3 large scallions
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1 piece ginger, peeled (2" X 1")
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1/4 teaspoon cayenne pepper, to taste
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1 tablespoon soy sauce
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1 teaspoon cornstarch
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2 tablespoons water
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1 teaspoon olive oil
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salt and pepper, to taste (careful with salt as regular bouillon and soy sauce are salty themselves !)
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1 tablespoon rice wine vinegar
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1 chicken bouillon cube
Instructions
- Pre-heat oven to 425°F.
- Place fish fillets in a 13 X 9 inch baking dish.
- Dissolve the chicken bouillon cube in one cup boiling water, and set aside.
- 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.
- Keep these apart, you will be using them separately.
- Slice the ginger into matchstick-size pieces.
- 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.
- Place, covered, in the oven and bake for 15 minutes, or until it flakes easily with a fork.
- In a small bowl, mix the remaining bouillon with the soy sauce, rice wine vinegar, cornstarch and 2 TBS water; set aside.
- Heat the oil in a small non-stick skillet.
- Add the scallion strips and the ginger and cook until golden (just a few minutes).
- Give the soy mixture a good stir, then add to the skillet.
- Heat to boiling, and boil stirring for 1 minute or until the sauce has thickened.
- Remove fish from oven and onto serving plates.
- Serve sauce over the fish.