Baked Fish in Soy Ginger Sauce

• white fish fillets (catfish, basa, or of your choosing)4 (6 ounce)
• boiling water1 cup
• chicken bouillon cube↗1
• large scallions↗3
• piece ginger, peeled (2" X 1")↗1
• cayenne pepper, to taste↗1⁄4 teaspoon
• soy sauce↗1 tablespoon
• rice wine vinegar↗1 tablespoon
• cornstarch↗1 teaspoon
• water↗2 tablespoons
• olive oil↗1 teaspoon
• salt and pepper, to taste (careful with salt as regular bouillon and soy sauce are salty themselves !)

Step-by-step instructions

1. 1

   Pre-heat oven to 425°F.

2. 2

   Place fish fillets in a 13 X 9 inch baking dish.

3. 3

   Dissolve the chicken bouillon cube in one cup boiling water, and set aside.

4. 4

   Clean the scallions, and cut each in half (basically, separating white part from green); slice the green portions, then cut the white portion in matchstick-size pieces.

5. 5

   Keep these apart, you will be using them separately.

6. 6

   Slice the ginger into matchstick-size pieces.

7. 7

   From the one cup bouillon, remove 1/4 cup and pour this over the fish; sprinkle the fillets with cayenne pepper, salt and pepper if using, then top with the green portion of the scallions.

8. 8

   Place, covered, in the oven and bake for 15 minutes, or until it flakes easily with a fork.

9. 9

   In a small bowl, mix the remaining bouillon with the soy sauce, rice wine vinegar, cornstarch and 2 TBS water; set aside.

10. 10

    Heat the oil in a small non-stick skillet.

11. 11

    Add the scallion strips and the ginger and cook until golden (just a few minutes).

12. 12

    Give the soy mixture a good stir, then add to the skillet.

13. 13

    Heat to boiling, and boil stirring for 1 minute or until the sauce has thickened.

14. 14

    Remove fish from oven and onto serving plates.

15. 15

    Serve sauce over the fish.