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Recipe by Estelle Chait

Honey Soy Steamed White Fish

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Honey Soy Steamed White Fish
Parve Parve
Easy Easy
4 Servings
Allergens

Contains

- Soy - Sesame - Gluten
1 Hour, 20 Minutes
Diets
- Pescatarian - Low Fat - Low Carb

Estee is back with this fresh, flaky, Asian-inspired fish that is made using Tuscanini’s new cooking wine. Learn how easy and effortless it is to create such a delicious one-bowl steamed fish. For more great ideas, watch Just Make It!

Ingredients

Honey Soy Steamed White Fish

  • 2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic

  • 1 stalkĀ scallion, thinly sliced, plus more for garnish

  • chopped basil, for garnish

  • red chili pepper, for garnish

Directions

Prepare the Honey Soy Steamed White Fish

1.

Stir together all ingredients besides fish and pour into a shallow baking dish.

2.

Gently place the fish fillets on top of the marinade, wrap with foil and refrigerate 30 to 60 minutes. (Gently place the fish in the marinade so it is not coated in the sauce, only sitting on top. This ensures the fish stays white which contrasts nicely with the dark sauce).

3.

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

4.

Bake the fish, covered, for 20 to 25 minutes, until cooked through.

5.

Remove and place the fish on serving plates. Spoon sauce around the fish. Add basil, green onion, and chili slices to garnish. Serve with vegetables and/or rice.

About

Sponsored by Tuscanini

Recipe tags

estee_bestie Estelle Chait honey soy sauce steamed fish
Honey Soy Steamed White Fish

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