Ginger Glazed Fish Fillets

This is one my favorite way to cook fish fillets. We had several pieces of hammour in the fridge untouched that’s why I cooked this dish last night. Whenver I cooked this fish I always marinate it because it lacks the natural taste, I don’t know to others but for me it really lack something, unlike milkfish or some other fishes I knew which are rich in natural flavors. The only thing I like in this fish is that it is meaty and the texture is really great for fillets. I usually marinate it with a combination of sweet, sour and salty. Here’s the one I made last night.
500 g fish fillets
3 tbsp. honey
3 tbsp. balsamic vinegar (white vinegar will do)
3 tbsp. soy sauce
1 tbsp. grated ginger
2 cloves garlic, crushed
1 tbsp. olive oil
salt and pepper to taste
1 tbsp. cooking oil

1. In a shallow dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. Cover and marinate for 30 minutes.
2. Heat cooking oil in a large non-stick frying pan over medium heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 5 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
3. Pour reserved marinade into the pan, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

See also:
Fish Teriyaki
Fish Fillet with Honey Lemon Sauce
Fish Fillet with Corn on Cob
Baked Milkfish Fillet


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