Soy-Marinated Fish

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

Cumple con las directrices editoriales

Descargar
Descargar
El PDF del artículo ha sido descargado
Compartir
Compartir
Enlace del artículo copiado al portapapeles
Language
Language
Discusión
Ask Patient
Versión en audio
Agregar a fuentes preferidas en Google

This soy-marinated fish offers a sophisticated blend of salty, sweet, and aromatic notes, making it a standout high-protein dish. By using sustainable white fish such as hake or pollack, the recipe transforms simple fillets into a fragrant Asian-inspired meal. The combination of ginger, Shaoxing wine, and a sticky star anise glaze ensures every bite is deeply infused with savoury flavour.

Ideal for those seeking a nutritious yet flavourful lunch or dinner, this dish is traditionally served chilled or at room temperature. It works beautifully as part of a larger spread or served simply alongside steamed greens and jasmine rice. Because it can be prepared up to six hours in advance, it is an excellent choice for stress-free entertaining or healthy meal prep.

Ingredients for Soy-Marinated Fish

675g 3/4-inch-thick hake or pollack fillets, cut into 2x3- or 2x4-inch pieces
80g de cebollino picado
3 tablespoons minced peeled fresh ginger
45ml Shaoxing wine (Chinese rice wine) or dry Sherry, divided
2 tablespoons peanut oil or vegetable oil, divided
1 cucharada de salsa de soja
3 cucharadas de azúcar
2 cucharadas de salsa de soja
2 tablespoons Asian sesame oil
2 cucharadas de vino Shaoxing (vino de arroz chino) o jerez seco
1 cucharada de salsa de soja oscura
1 whole star anise
40g chopped spring onions

How to make Soy-Marinated Fish

Rinse fish and pat dry. Mix spring onions, ginger, 1 tablespoon rice wine, 1 tablespoon oil, and soy sauce in 11x7x2-inch glass baking dish. Add fish and turn to coat. Let marinate 1 hour at room temperature.

Bring first 6 ingredients to boil in heavy small saucepan, stirring to dissolve sugar. Reduce heat to medium and simmer until sauce is slightly thickened and reduced to 80ml , about 4 minutes. Remove star anise sauce from heat and cool.

Remove fish from marinade and place on several layers of paper towels to drain; reserve marinade. Pat fish dry. Heat 14-inch-diameter flat-bottomed wok over high heat until drop of water added to wok evaporates on contact. Add remaining 1 tablespoon oil to wok, then fish pieces, spreading evenly. Cover and cook 30 seconds. Uncover and loosen fish pieces with metal spatula. Reduce heat to medium and cook 1 minute. Turn fish pieces over; cook 1 minute. Add remaining 2 tablespoons rice wine and reserved marinade from fish. Cover and cook 1 minute. Remove wok from heat; let fish stand covered until just opaque in centre, about 1 minute. Using metal spatula, transfer fish and sauce from wok to plate. Drizzle with some of star anise sauce. Refrigerate until cold. DO AHEAD Can be made 6 hours ahead. Cover fish and keep chilled. Cover remaining star anise sauce and let stand at room temperature.

Spoon additional star anise sauce over fish; sprinkle with spring onions and serve cold or at room temperature.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.