Ginger Fish Fillets
|Fish fillets||1 Pound (Fresh / Frozen, Thawed)|
|Teriyaki sauce||1⁄2 Cup (8 tbs)|
|Vegetable oil||1 Tablespoon|
|Slivered fresh ginger root||1 Tablespoon|
|Green onion and tops||1 Large, cut into 1 inch lengths and slivered|
|Water||1⁄3 Cup (5.33 tbs)|
|Cornstarch||1 1⁄2 Teaspoon|
Place fillets in single layer in shallow baking pan.
Combine teriyaki sauce, oil and sugar; pour over fish.
Turn fillets over to coat well.
Marinate 20 minutes, turning fish over occasionally.
Sprinkle ginger and green onion evenly over each fillet.
Bake in marinade at 350°F.
6 to 10 minutes, or until fish flakes easily when tested with fork.
Remove to serving platter and keep warm; reserve 1/4 cup pan juices.
Blend water and cornstarch in small saucepan.
Stir in reserved pan juices.
Cook and stir until mixture boils and thickens.
To serve, spoon sauce over fish.