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Parve
Easy
1 Hour, 20 Minutes
Diets 
Estee is back with this fresh, flaky, Asian-inspired fish that is made using Tuscanini’s new cooking wine. Learn how easy and effortless it is to create such a delicious one-bowl steamed fish. For more great ideas, watch Just Make It!
2 sea bream, filleted (4 fillets)
1/4 cup Glicks Soy Sauce
1/8 cup Tuscanini White Cooking Wine
1 and 1/2 tablespoons Gefen Honey
1/2 tablespoon ginger, grated
1/2 tablespoon sesame oil
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1 stalk scallion, thinly sliced, plus more for garnish
chopped basil, for garnish
red chili pepper, for garnish
Stir together all ingredients besides fish and pour into a shallow baking dish.
Gently place the fish fillets on top of the marinade, wrap with foil and refrigerate 30 to 60 minutes. (Gently place the fish in the marinade so it is not coated in the sauce, only sitting on top. This ensures the fish stays white which contrasts nicely with the dark sauce).
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Bake the fish, covered, for 20 to 25 minutes, until cooked through.
Remove and place the fish on serving plates. Spoon sauce around the fish. Add basil, green onion, and chili slices to garnish. Serve with vegetables and/or rice.
Sponsored by Tuscanini
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