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Oriental Style Fish

21st.Century.Chef's picture
Ingredients
  Cod fillets 1 Pound (fresh or frozen)
  Orange juice 1⁄2 Cup (8 tbs)
  Soy sauce 1 Tablespoon
  Hoisin sauce 1 Teaspoon
  Chopped onion 1⁄4 Cup (4 tbs)
  Ground ginger 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Sweet red pepper 1 , cut in julienne strips 2 1/2 x 1/4 inch
  Carrots 2 , peeled and cut in julienne strips 2 1/2 x 1/4 inch
  Snow peas 1 Cup (16 tbs), trimmed
  Vegetable oil 2 Tablespoon
  Canned pineapple cubes 1⁄2 Cup (8 tbs), drained
  Cornstarch 2 Teaspoon
  Water 2 Tablespoon
Directions

1. Preheat the oven to very hot (450°). If using frozen fish, unwrap and let the fish stand at room temperature for 20 minutes.
2. Line a 9-inch square baking pan with enough aluminum foil to fold over the fish. Place the fish on the foil in the pan.
3. Combine the orange juice, soy sauce, hoisin sauce, onion, ginger and salt in a small bowl. Pour the mixture over the fish. Fold the foil over the top of the fish and fold the ends of the foil together to seal.
4. Bake the fish in the preheated very hot oven (450°) for 25 to 30 minutes for frozen fish, 10 to 12 minutes for fresh fish, or until the fish flakes when tested with a fork.
5. Meanwhile, stir-fry the sweet red pepper, carrots and snow peas in the oil in a large skillet over medium heat until crisp-tender, for 2 minutes. Add the pineapple.
6. When the fish is cooked, open the foil packet and drain the juice into the skillet. Keep the fish warm. Stir together the cornstarch and the water in a small bowl. Stir the cornstarch mixture into the skillet and cook until thickened, for 2 minutes.
7. Serve the fish with the vegetables and with the sauce spooned over the fish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fish
Interest: 
Quick, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
4

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