Fish Tongs - Essential for safely flipping and moving fish during cooking without piercing it.
Non-Stick Skillet - Perfect for searing or sautéing seafood, including soy-marinated fish, with minimal sticking issues.
Whisk Set (Metal) - Useful for mixing marinade ingredients thoroughly and incorporating them into the fish.
Measuring Cups and Spoons - Vital for accurately measuring out ingredients like soy sauce, oils, and other components of the marinade.
Colander - Helps in draining excess marinade or water from the fish before cooking to ensure a crispy exterior.
Sharp Knife (Kitchen) - Crucial for safely preparing seafood, including cutting it into desired sizes before marination and serving.
Food Processor (with S-Cut Blade) - Useful if you're making a soy sauce or similar marinade from scratch with fresh ingredients like ginger and garlic.
Plastic Wrap / Aluminum Foil - Can be used for wrapping the fish before cooking to retain moisture, especially in oven baking methods.
Silicone Spatula - Great for stirring ingredients without scratching non-stick surfaces and for easy scraping of marinade from bowls or containers.
Cutting Board (Various Sizes) - Essential for preparing seafood in a clean, organized manner; helps prevent cross-contamination with other foods.
1 1/2 pounds 3/4-inch-thick hake or pollack fillets, cut into 2x3- or 2x4-inch pieces
1/2 cup chopped green onions
3 tablespoons minced peeled fresh ginger
3 tablespoons Shaoxing wine (Chinese rice wine) or dry Sherry, divided
2 tablespoons peanut oil or vegetable oil, divided
1 tablespoon soy sauce
3 tablespoons sugar
2 tablespoons soy sauce
2 tablespoons Asian sesame oil
2 tablespoons Shaoxing wine (Chinese rice wine) or dry Sherry
1 tablespoon dark soy sauce
1 whole star anise
1/4 cup chopped green onions
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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