Chinese-Style Fish Fillets Recipe

Name: Chinese-Style Fish Fillets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Napa cabbage or bok choy, shredded (about 8 cups); 1/4 cup peeled and slivered fresh ginger; 1 pound skinned striped bass fillet, 1/2-inch thick; 1/4 cup water; 1 teaspoon cornstarch; 4 scallions, trimmed, white and green parts thinly sliced; 2 tablespoons tamari soy sauce; 4 teaspoons mirin (sweetened rice wine); 4 teaspoons rice wine vinegar; 4 cloves garlic, smashed, peeled and minced; 1 tablespoon peeled and grated ginger; 2 teaspoons dark sesame oil; 1 teaspoon chili oil

Servings: persons

1 pound Napa cabbage or bok choy, shredded (about 8 cups)
1/4 cup peeled and slivered fresh ginger
1 pound skinned striped bass fillet, 1/2-inch thick
1/4 cup water
1 teaspoon cornstarch
4 scallions, trimmed, white and green parts thinly sliced
2 tablespoons tamari soy sauce
4 teaspoons mirin (sweetened rice wine)
4 teaspoons rice wine vinegar
4 cloves garlic, smashed, peeled and minced
1 tablespoon peeled and grated ginger
2 teaspoons dark sesame oil
1 teaspoon chili oil

1
In a bowl, toss the cabbage and slivered ginger together until ginger is evenly distributed.
2
Arrange in the center of a rectangular dish 11by 7 by 2 inches.
3
Score smooth side of fish fillet with slashes 1/8-inch deep and about 1 inch apart.
4
Place fish, scored side up, over cabbage and ginger.
5
Stir the water and cornstarch together until smooth.
6
Stir in remaining ingredients and pour over fish.
7
Cover tightly with microwave plastic wrap.
8
Cook at 100 percent power in a high-power oven for 9 minutes.
9
Prick plastic to release steam.
10
Remove from oven and uncover.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound Napa cabbage or bok choy, shredded (about 8 cups), 1/4 cup peeled and slivered fresh ginger, 1 pound skinned striped bass fillet, 1/2-inch thick, 1/4 cup water, and more.

Yes, Chinese-Style Fish Fillets falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chinese-Style Fish Fillets

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