-
1
Put rack in center of oven.
-
2
Heat oven to 500 degrees.
-
3
Put garlic, ginger and jalapeno in a blender.
-
4
Add soy sauce and mirin.
-
5
Blend to a smooth puree.
-
6
Scrape down sides of blender with a rubber spatula.
-
7
Add syrup and vinegar.
-
8
Blend until smooth.
-
9
Using the spatula, scrape into a small bowl.
-
10
Reserve.
-
11
Pour olive oil into a roasting pan 18 by 12 by 2 inches.
-
12
Using your hands, rub the oil all over the bottom of the pan and up the sides.
-
13
Put the fillet in the pan.
-
14
Pour half the sauce over the fillet; rub into all parts of the fillet.
-
15
Turn fillet over, pour on remaining sauce and rub in.
-
16
Arrange fillet in pan with the side that was attached to the skin facing up.
-
17
Fillet should touch sides of pan as little as possible; put on the diagonal if necessary.
-
18
(Use a larger pan if doubling recipe.)
-
19
Cook 17 minutes, checking after 12 minutes to see if there is liquid left in pan.
-
20
If not, add 1/3 cup warm water.
-
21
Using two very large spatulas, transfer fillet to serving platter.
-
22
Put the roasting pan on top of the stove over medium-high heat.
-
23
Add 3/4 cup water, wine or fish stock to the pan.
-
24
As it begins to bubble, scrape the bottom of the pan with a wooden spoon.
-
25
Scrape up all the dark crispy bits.
-
26
Reduce liquid by half, to use as a sauce with the fish.
-
27
Pour sauce over fish on serving platter.
-
28
Decorate top of fish with cilantro leaves.
-
29
Arrange sprigs around sides of platter.
