Create a tasty and healthy way to enjoy what you catch. That was my challenge as my life takes a healthy turn. The more we enjoy the fish we catch, the more I feel that what I harvested was put to good use. Being a responsible fisherman is an important part to help conserve the fish we seek. Here’s an easy recipe that works excellent with Striped Bass and Tog as well. It lends an oriental taste, while being fast and easy to make. No special ingredients or hard to find items used here. Give it a try and I am sure it will become a popular choice for dinner in your home as well!
- 2 pounds of Striped Bass or Blackfish fillets.
- 1 TBS. Canola Oil
- 5 cloves garlic, minced
- 4 TBS. fresh ginger, minced
- 1/4 cup dark brown sugar
- 1/4 cup soy sauce
- A few flakes of crushed red pepper
In a nonstick frying pan, heat pan then add the oil. Pat fillets dry and place in the hot pan. Shake the pan to prevent fillets from sticking trying not to break them. After about six minutes, flip the fillets over. Add ginger and garlic to the bottom of the pan. Add red pepper. Lower the heat a bit and cover the pan to help the thicker fillets cook through. After about three minutes, the garlic and ginger will begin to soften a bit. Add brown sugar and soy sauce. Replace the lid while shaking the pan every so often. When the filet's are cooked through, remove the lid to let the sauce thicken before serving. When the sauce thickens, plate and serve each fillet with a spoonful of brown sauce on top.
I like to serve this dish with brown instant rice. Try using chicken broth instead of water to make the rice. Add a bit of the ginger and garlic to the rice while cooking to bring the whole plate together.