STREAMING NOW: Lorraine's Fast, Fresh and Easy Food

Baked Fish in Soy Ginger Sauce

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Simple . . . flavorful . . . quick . . . low-cal. I advise the use of both LOW SODIUM chicken bouillon cubes as well as LOW SODIUM soy sauce when possible so that you can adjust the salt level to your own preference.”

Ingredients Nutrition


  1. Pre-heat oven to 425°F.
  2. Place fish fillets in a 13 X 9 inch baking dish.
  3. Dissolve the chicken bouillon cube in one cup boiling water, and set aside.
  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. Keep these apart, you will be using them separately.
  6. Slice the ginger into matchstick-size pieces.
  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. Place, covered, in the oven and bake for 15 minutes, or until it flakes easily with a fork.
  9. In a small bowl, mix the remaining bouillon with the soy sauce, rice wine vinegar, cornstarch and 2 TBS water; set aside.
  10. Heat the oil in a small non-stick skillet.
  11. Add the scallion strips and the ginger and cook until golden (just a few minutes).
  12. Give the soy mixture a good stir, then add to the skillet.
  13. Heat to boiling, and boil stirring for 1 minute or until the sauce has thickened.
  14. Remove fish from oven and onto serving plates.
  15. Serve sauce over the fish.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a