Recipe: Honey Ginger White Fish
Here’s a recipe for Honey Ginger Sauce that is used to make Honey Ginger White Fish. Be sure to scroll down to learn about some of the ingredients I discovered to make this dish easier. And also remember that sauces and spice blends are generally very versatile. Honey-Ginger Sauce, for instance, can also be used on chicken, pork, stir-fried rice and many vegetables.
Following is a quick summary of the dish. See/print the full recipes here: Honey-Ginger Sauce and Honey-Ginger White Fish. And following the recipe summary, check out the New Ingredient Notes.
Serves 1
Step 1: Season Fish and allow to firm while making sauce.
Step 2: Make Sauce by stirring together and warming honey, soy sauce, ginger powder, garlic granules, toasted sesame oil, chile flakes and orange juice.
Step 3: Fry Fish (and optional green onions) in coconut oil, until fish is cooked halfway through. Flip fish, pour in sauce and cook fish through. Remove fish to a plate.
Step 4: Reduce Sauce after removing fish, simmer sauce until thickened and reduced by half and fairly thick. Drizzle over cooked fish and serve. Especially nice over brown rice and alongside a green vegetable like green beans, asparagus or broccoli.
NEW INGREDIENT NOTES
Garlic Granules: I know I’m late to this garlic party but I finally bought a package (that will likely last a lifetime!) While I’m still a fresh garlic snob, I admit that granules are surely a nice shortcut–especially for sauces and spice blends! See the sauce recipe below and I’ll share a spice blend using them in the next post.
NOTE: Garlic granules contain no salt, making them different than garlic salt. They are also coarser than powdered garlic which makes them better for certain uses as explained in this article.
Bottled OJ: In the past I always kept a can of OJ in the freezer to add a little sweet citrus flavor to a sauce or dish. But I’ve been having a hard time finding frozen oj–have you? One day, walking through the bottled juice aisle I saw this bottled version. What I don’t use immediately, I freeze in ice cube trays and store in a Mason jar (just like extra tomato paste!) I then have a handy way to add orange flavor to a dish or sauce, like the Honey-Ginger Sauce below.
Sitka Seafood for Quality Fish For this dish I used Pacific Cod that I got from Sitka Seafood. This company is “laser-focused on sourcing the best fish from sustainable small-boat fishermen and shortening the supply chain between the fisherman and the consumer.”
Even though its fish is frozen, I’ve found the taste comparable to fresh–especially once their culinary advisor shared how to property thaw and prep it. This recipe is actually a riff on one she shared.