Chili soy sauce fish
4
Points®
Total time: 27 min • Prep: 12 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This is a super quick and delicious fish dish. Special enough to ring in the lunar New Year, it's also perfect for nights when you rush to get dinner on the table. Either a mild-flavor fish like branzino or snapper pairs perfectly with the poaching liquid's bold Asian-inspired flavor delivered from the soy sauce and ginger. You could also use flounder if you’d like. Partner it with either a bok choy salad, a refreshing slaw, or sautéed snow peas. For a more filling addition, it would also be tasty served over either fragrant basmati or jasmine rice tossed with fresh chopped cilantro.
Ingredients
Sherry (dry or sweet)
¼ cup(s)
Sugar
3 Tbsp
Garlic
4 clove(s), minced
Scallions
3 medium, cut into 2-inch pieces
Fresh ginger
3 piece(s), cut 1/2-inch thick, crushed
Sun-dried hot chile pepper
2 item(s)
Soy sauce
½ cup(s)
Uncooked branzino (sea bass)
1 pound(s), or red snapper fillets
Instructions
1
Place all ingredients except fish into a saucepan. Add 1 1/2 cups of water, or enough to barely cover fish. Bring to a boil, stirring until sugar is dissolved. Add fish, turn down heat and simmer 5 to 7 minutes, or until fish is cooked through.
2
Remove fish. Reduce poaching liquid by half; strain and serve with fish.
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