A little taste of Asia! The fish came out very tender. The secret – baked and not fried.
For two large white fish filets (I used Merlot):
1- In a deep oven dish mix: five gloves of garlic sliced very thin, one inch of fresh ginger root grated, half a medium red onion sliced thin, two teaspoons of brown sugar, two tablespoons of sesame seeds, one and half tablespoons of Soy sauce and one tablespoon of sesame oil.
2- Cut the fish filets in half along their middle then cut each half in small cubes (well rectangles actually…)
3- Mix the fish in the sauce and cook in a dish covered with aluminium foil for 25 to 30 minutes in a medium heat oven. Make a few incisions in the foil so that the steam can be released.
I served it sprinkled with fresh cilantro and accompanied with white Bastami rice and some sliced avocado. I also added some hot chili peppers on my plate.