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Japanese-Style Amberjack with Scallion-Ginger Sauce
Recipes
Japanese-Style Amberjack with Scallion-Ginger Sauce
4 servings
45 minutes total

Ingredients

  • 6 tablespoons fresh ginger, peeled/grated and divided
  • Large zip-top bag
  • ¼ cup + 2 teaspoons soy sauce, divided
  • ¼ cup sake (or dry white wine)
  • ¼ cup mirin
  • 1 teaspoon sesame oil
  • 4 amberjack fillets, about 1 ½ lb
  • 3 oz presliced green onions
  • 2 tablespoons grapeseed oil
  • ½ teaspoon kosher salt
  • Nonstick aluminum foil

Steps

    1. Peel and grate ginger. Place in zip-top bag: ¼ cup soy sauce, sake, mirin, sesame oil, 2 tablespoons ginger, and fish; seal bag and knead until fish is coated, then let stand 30 minutes (or up to 2 hours) to marinate.
    2. Meanwhile, place in food processor bowl: green onions, grapeseed oil, salt, remaining 2 teaspoons soy sauce, and remaining 4 tablespoons ginger; process until combined. Preheat broiler (place oven rack 6 inches from heat source). Line baking sheet with foil.
    3. Arrange fish on baking sheet (discard marinade); broil 4–6 minutes or until fish is opaque and 145°F. Serve with sauce.
    Note: Always check fish for bones.

Amount per ¼ recipe serving: Calories 200, Total Fat 10g, Sat Fat 0.5g, Trans Fat 0g, Chol 60mg, Sodium 450mg, Total Carb 3g, Fiber 0g, Sugars 1g, Protein 25g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 10%