Cassie’s Ruminations

Baked Cod in Ginger Wine Sauce

For the Chinese New Year, I made an Asian inspired fish dish, based off of this one. We just weren’t impressed with this. The cod I got was strangely tasteless, which didn’t help anything, but the marinade just wasn’t anything worth repeating either. Oh well. Can’t win ’em all! This may be up your alley, though. The reviews were good, so I’m posting it anyway.

Baked Cod in Ginger Wine Sauce
Serves 4

1 lb cod fillets

For the marinade:
1/2 cup fresh orange juice
3 tbsp grated peeled fresh ginger
2 tbsp shaoxing rice wine
1 tbsp fish sauce
1 tbsp finely chopped peeled fresh lemon grass
1/2 tsp dark sesame oil
1 tbsp finely chopped hot red chile pepper
1/4 tsp salt
1/4 tsp white pepper

For baking:
4-6 savoy cabbage leaves
1 red bell pepper, cut into 1/4-inch strips

Mix together all the marinade ingredients and place in a zip top bag. Add the fish and let marinate for 15 minutes at room temperature or up to 2 hours in the refrigerator.

Preheat the oven to 425 degrees F.

Line a baking dish with savoy cabbage leaves. Place the fish on top, pouring the marinade over the fillets. Scatter the bell pepper around the dish. Bake for 15 minutes or until the fish flakes nicely. Serve warm.