If you’ve followed my blog, you’ll know I’m a fan of serving marinated fish as an entrêe. Just follow the posts: Marinated Fish Salad (08/3815); Fish Marinated in Garlic Oil (04/24/15); Rum Marinated Salmon (07/03/13). Thus I ‘m always on the lookout for a good recipe. And it so happens that the recipe given today is yet another way to marinate fish; and it’s probably the easiest way to do it. It is so simple: just marinate the fish in or soy sauce, olive oil and grated ginger, with an added dash of cayenne pepper thrown in. Then fry the thing. Nothing could be less complex.
This dish calls for fish fillets like haddock, turbot, perch, cod, etc.; but you can also do it with fish steaks. That being said, we now get into controversial territory: the wine. I know, the usual format is that white wine goes with fish and red wine with meat. As I’ve noted before, this is BS. Serve the dish with whatever damn wine you like. I’ve discovered that this dish goes well with a light Chianti, like a DaVince Chianti. As long as the wine had a fruity edge, you can’t go wrong.
Since this recipe has Asian ingredients such as soy sauce and ginger, I suggest that the perfect accompaniment is brown or white steamed rice drizzled with a little olive oil. Or you can even serve it over pasta such as angel hair or linguini. You are only limited by your imagination. So, go at it!
MARINATED FISH FILLETS
1½ to 2 pounds, fish fillets
¼ cup tamari or soy sauce
3 tablespoons olive oil
1 tablespoon freshly grated ginger
Pinch of cayenne pepper
1/3 cup sliced scallions
1. Wash fish fillets under cold running water and pat dry with paper towels.
2. In a small mixing bowl or cup, stir together the soy sauce, olive oil, and cayenne. Place the fillets in a large zip-lock bag, add the soy sauce mix, close bag tightly and let marinate for 20 minutes, turning once or twice during marinating process.
3. Fill a large skillet with the canola oil to a depth of ½-inch. Heat the oil over high heat until it shimmers. Add fish fillets and cook for 2 minutes per side (or 1 minute if you like it very rare). Serve with steamed rice.
Yield: 4-6 servings.