Fiji: Ginger Fish

Yes, I know I've been using ginger like crazy lately. But I can't help it! I'm think I'm in love. After my first-ever ethnic food flop last night (a Yemeni eggplant dip with too much raw onion for anyone's tastebuds), I was especially pleased with this fish in contrast. It's been way too long since I've had fresh fish; it usually costs a bit more around here than I like to spend. But if you like ginger even partially as much as I do, you'll find the tastiness of this dish worth every penny. (My cats are going nuts from the smell too, I think they missed fresh fish as much as I did! Maybe they'll get some scraps if they're lucky)

Ingredients:

Approximately 1 lb. cod, or other white, firm fish

1/2 of a lemon

1/8 cup vegetable oil + 1 tbsp. vegetable oil

1/8 cup soy sauce

1/3 cup white wine

1 clove garlic, finely minced or crushed

1/2 tbsp. ginger, finely minced or crushed

1/2 tbsp. sugar

Step 1: Squeeze lemon over the fish and rub it in. Cover, and let refrigerate for about an hour.

Step 2: Mix together the 1/8 cup vegetable oil, soy sauce, white wine, garlic, ginger and sugar.

Step 3: Move your fish to a shallow baking dish. Cover the fish and the bottom of the dish with the leftover tablespoon of vegetable oil.

Step 4: Pour the sauce mixture over the fish. Bake for 40 minutes at 350 degrees.

This is definitely best served with rice. I know I've posted this before, but it makes my rice come out perfect every time, so I thought I'd share again! How to Cook Perfect Rice