No oven? No problem!
Not all kitchens are created equally, but that doesn’t mean you can’t create delicious dishes. This recipe requires only a microwave to make delicate, moist fish that can never be accused of being dry, making it perfect to cook on vacation or in dorm rooms.
And the best part? It only takes 15 minutes from start to finish!
• 1 ½ to 2 lbs high quality white fish fillets (1-inch thickness)
• 6 tbsp low sodium, good quality soy sauce
• 2 tbsp toasted Asian sesame oil
• 2 tbsp Asian rice cooking wine
• 4 tbsp fresh ginger, thinly sliced
• 2 tsp granulated sugar
• 1 tsp garlic powder
• ½ tsp freshly ground black pepper
• ¼ cup freshly chopped cilantro leaves
• 4 stalks thinly sliced green onions
- Dry fish fillets thoroughly with paper towels. Place in a single layer in a 9×13 glass dish or other large microwavable dish.
- In a bowl, whisk together all remaining ingredients (except for cilantro and green onions) until well combined. Pour evenly over the fish, ensuring that both sides of fillets are coated with sauce. Sprinkle evenly with cilantro and green onions on top of fillets.
- Tightly cover dish with two layers of cling wrap. Microwave on high for 4-6 minutes, depending on thickness of your fish; if your microwave doesn’t have a turntable, be sure to rotate the dish halfway into cook time. If needed, add another 1-2 minutes of cook time; cooked fish should be firm and flaky at the center.