Roasted Cod Fillet with Soy and Ginger Sauce

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Fresh cod fillets are not available everywhere, but if you have access to them, do try this recipe. The sweet and sharp soy ginger sauce complements roasted fillets so well. Roasted cod fillets are very delicate and should be handled with care. Do not refrigerate these fillets and consume them piping hot. In a similar way, red snapper fillets can also be roasted to perfection. You can roast these fillets either with or without skin though the former version gives you better taste and also helps in holding up the fillet. You can make slight variations in the sauce to suit your taste. Although you can roast these fillets in an electric oven, a wood based oven can give you much better results.

Roasted Cod Fillet with Soy and Ginger Sauce
Roasted Cod Fillet with Soy and Ginger Sauce
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Spicy roasted cod fillet with delicious ginger sauce

Enjoy this delicately flavored and roasted cod fillet which is served with a delicious ginger sauce which complements tender and scrumptious fillets so well.

Preparation Time: 20 minutes
Cooking time: 30 minutes
Servings: 4

Ingredients:
  • 6 to 8 white cod fillets
  • 4 tsp light soy sauce
  • 1/2 tsp ginger paste
  • 4 tsp honey
  • pinch of white pepper powder
  • few drops of sherry
  • pinch of ground pepper
  • 4 tsp extra virgin olive oil
  • salt to taste

Instructions:

  1. Add one cup of water in a sauce pan and put it on a medium flame.
  2. Add soy sauce, ginger paste, honey, white pepper powder, sherry and a pinch of salt in it.
  3. Continuously stir and simmer on a low flame till the sauce reaches thick consistency.
  4. Switch off the flame and keep the sauce aside.
  5. Sprinkle ground pepper and salt on the fillets and apply well with your hands.
  6. Pour extra virgin olive oil in top of the fillets and keep aside for 10 minutes.
  7. Roast both sides of the fillets in an oven for about 10 minutes.
  8. Pour sharp and sweet soy ginger sauce in the serving plate.
  9. Place hot roasted cod fillets on top of it.
  10. Garnish with coriander leaves and serve hot.

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