Chinese Style Baked Fish

Summary

Yield	4 Servings

fish filets (1/4 pound filet, opah, monchong, salmon, swordfish or snapper)

4 tablespoons

fresh ginger, peeled, sliced into thin strips (divided use)

1 teaspoon

garlic salt

4 tablespoons

mirin

1⁄4 cup

canola oil

1 tablespoon

sesame oil

green onion stalks (sliced)

1 bunch

Chinese parsley (chopped)

3 tablespoons

shoyu

Preheat oven to 350° Fahrenheit
On a lightly oil-sprayed foil sheet, add ½ tablespoon of ginger. Season fish with garlic salt on all sides and place fish on top of the ginger. Add another ½ tablespoon of ginger on top of each piece of fish and drizzle 1 tablespoon of mirin, then wrap up foil to seal up the fish. Place in the oven.
Bake fish for 10-12 minutes.
Open the foil and sprinkle the fish with green onions, Chinese parsley, ginger and a drizzle of shoyu.
In a small saucepan, heat both sesame and canola oil until oil begins to lightly smoke.
Pour hot oil onto fish to sizzle the garnish and release all the flavor.
Add more Chinese parsley and green onion as desired.