Ling with sesame and ginger sauce
- Ready In: 35-40 minutes
- Prep Time: 25 minutes
- Cooking Time: 12-15 minutes
- Serves: 4
If you like Asian flavours, you'll enjoy this delicious way to dress up fish fillets. The flavours of the ginger, sesame and garlic team so nicely - and you can always add a little chilli for some heat.
Read about ginger as one of my top super foods and its medicinal properties
Ingredients
- 4 white fish fillets such as ling, ocean perch or whiting (600-800 g)
- 1 tablespoon thinly-sliced green shallots
- 2 teaspoons toasted sesame seeds
- few drops sesame oil
- MARINADE:
- ¼ cup sherry, sweet or dry
- ¼ cup brown sugar (optional)
- 2 tablespoons water
- 1 tablespoon salt-reduced soy sauce
- 1 tablespoon peanut or canola oil
- 2 teaspoons grated fresh ginger
- 2 teaspoons crushed or grated garlic
- TO SERVE:
- 1½ cups (300 g) brown rice, cooked
- 250 g green beans, steamed or microwaved
Nutrition per serve
2185 Kilojoules (522 Calories), 8 g fat (including 2 g saturated fat), 71 g carbohydrate (including 12 g sugars), 5 g fibre and 620 mg sodium. Read our nutrition rating system.
Directions
1. To make marinade, combine all the ingredients in a shallow dish large enough to hold fish.
2. Lay fish in marinade, turn to coat and stand for 10-15 minutes or refrigerate covered for 2 hours.
3. Drain marinade and reserve, place fish in baking dish. Bake in a moderate (180ºC) oven for 12-15 minutes or until fish flakes easily.
4. Meanwhile, boil the marinade for 3-4 minutes or until thickened, add sesame oil. Pour over fish.
5. Sprinkle with shallots and sesame seeds and serve with rice and green beans.
Variations
- Team this marinade with salmon, chicken or pork fillets.
- Add a few drops chilli sauce or 1 chopped fresh red chilli to the marinade.
