Equipment
Ingredients
Fish & Marinade
- 600 g firm white fish fillets, pat dry
- 30 g fresh ginger, grated or finely minced
- 30 ml toasted sesame oil
- 45 ml tamari or soy sauce
- 15 ml rice vinegar
- 2 g salt
Garnish
- 2 scallions, thinly sliced
- 10 g toasted sesame seeds
- 30 g pickled ginger (gari), drained
Nutrition (per serving)
Method
Preheat the oven to 200°C (400°F). While the oven heats, grate the ginger and slice the scallions.
In a small mixing bowl, whisk together the grated ginger, toasted sesame oil, tamari (or soy sauce), and rice vinegar until emulsified.
Place the fish fillets in the baking dish. Pour the marinade over the fish, turning the fillets to ensure they are evenly coated. Let stand at room temperature for 15-20 minutes.
Bake the fish on the center rack for 10-12 minutes. The fish is done when it flakes easily with a fork and reaches an internal temperature of 63°C (145°F).
Transfer the fish to serving plates. Garnish generously with toasted sesame seeds, sliced scallions, and a small mound of pickled ginger on the side.
Chef's Notes
- Pat the fish very dry with paper towels before marinating. Excess surface water dilutes the marinade and steams the fish instead of roasting it.
- For a crispier finish, you can switch the oven to 'Broil' for the final 60 seconds, but watch closely to prevent burning the marinade sugars.
- The pickled ginger is not just a garnish; its acidity is essential to balance the richness of the sesame oil.
- If using rockfish or thinner fillets, reduce cooking time by 2-3 minutes.
Storage
Refrigerator: 2 days — Best stored in an airtight container. Flavor improves slightly, but texture is best fresh.
Reheating: Gently steam or microwave on low power to avoid drying out.
