I did not like eating fish when I was growing up, but I have come to love it as an adult. This ginger and soy marinade is a favorite, and it works equally well with salmon or cod. Here, I am using cod filets.
I start by mixing up the marinade by combining the minced ginger, minced garlic, honey, soy sauce, and lime juice together. Brown sugar lends a nice flavor to this dish, but as I’ve mentioned before, it is not easy to find in Switzerland. Honey is a great substitute. In a glass dish, I cover the filets with the marinade, and set it in the fridge for about an hour. I try to turn the fish over at least once, to get an even flavor. You don’t want to marinate the fish any longer than an hour as the acid from lime can start to affect the texture.
After I take the fish out of the marinade, I put it on a foil lined pan (the foil just helps with clean-up), and season it with salt and pepper. For cod filets, I go light with the pepper, for salmon, I am very generous with the pepper. I then put the fish in a preheated 220 C oven to roast for 15-20 minutes. The fish is done when it flakes easily with a fork.
Here, I have served the cod with a side of bacon and leek risotto and stir fried green beans.
Ginger Soy Fish
- 1 tbs minced fresh ginger
- 1 clove minced garlic
- 2 tbs brown sugar or honey
- 75 ml (1/4 cup) soy sauce
- juice from 1 lime or lemon
- 4 Fish filets Salmon or cod are recommended, but any firm fish will do.
- Salt and pepper to taste
- In deep dish or gallon zip top bag, mix ginger, garlic, brown sugar or honey, soy sauce, and lemon or lime juice.
- Place fish in marinade for 1 hour. Try to turn the fish over at least once.
- Season fish with salt and pepper, both sides. Go light with the pepper for white fish like cod, generous with the pepper for salmon.
- Bake in 220 C oven for 15 -20 minutes. Fish should flake easily with a fork when done.