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Fish in soy sauce
Fish in soy sauce is baked in the oven or on the grill. Asian seasoning from soybeans is the simplest marinade for fish, which, in combination with the sauce, acquires a rich taste and juiciness. Any sea fish is suitable for this dish: pink salmon, mackerel, trout, salmon, etc. The marinade is prepared "in a hurry" and does not require special skills.
How to cook Fish in soy sauce
Step 1
In a separate bowl, mix soy sauce, mustard, lemon juice and sesame seeds.
Step 2
Salt and pepper the fish pieces. Pour the sauce over the fish. Leave in the refrigerator for 30 minutes.
Step 3
Wrap the marinated fish in foil, 2-3 pieces at a time. Bake at 180 ℃ for 25-30 minutes.
Fish in soy sauce - FAQ About Ingredients, Baking Time and Storage
Yes! This recipe works well with white fish like cod, tilapia, or halibut. Just adjust cooking time slightly for thicker or thinner cuts.
Use tamari or coconut aminos for a gluten-free option. Both provide a similar umami flavor to soy sauce.
Cooked fish keeps for 2-3 days in an airtight container. The uncooked marinade can be refrigerated for up to 2 days before using.
For a vegetarian version, try marinating and baking firm tofu or portobello mushrooms using the same method and timing.
Serve with steamed rice, roasted veggies, or a crisp salad. The savory sauce also pairs nicely with mashed potatoes.
Yes, use a baking dish covered with parchment paper or simply grease the dish well to prevent sticking.
The fish should flake easily with a fork and reach an internal temperature of 145°F (63°C).
Yes! Freeze the fish in the marinade for up to 1 month. Thaw in the fridge overnight before baking.
Reheat gently in the oven at 300°F (150°C) for 10-15 minutes or until warmed through to keep the fish moist.
Add a pinch of red pepper flakes or a teaspoon of sriracha to the marinade for extra heat.
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