Rock cod in ginger soy sauce marinade. I could eat fish every day if I could. And I am known to have done so for five straight weeks. Yes, I know, not the best to eat fish every day.
I am so happy to share my own creation for this wonderful fish of soy sauce and ginger marinade. A great flavor combination that will make you come back for me each time.
My advice to you: use a large piece of fish.
What is Rock Cod Fish?
Rock codfish is also known as Pacific ocean perch. Excellent white-fleshed fish which is the best to prepare when time is not on your side.
You will find an abundance of cod recipes in Asian cooking. Most versatile of fishes when it comes to cooking: pan-fried, grilled, steamed, and even raw.
Breaking from my comfort zone, I have some ginger that I needed to use and came up with this marinade concoction.
I love to blend ginger and honey, the two are so powerfully delicious when combined. Sweet and tangy, a perfect combination of flavor.
Staying with an Asian theme, played with some of my favorite flavors for the marinate: rice vinegar, and dark soy sauce. I just had fun.
And let’s not forget the garlic. It would not have an Asian flair if the garlic was missing.
What is soy sauce?
Fermented soy sauce is a liquid condiment found and of Chinese origin traditionally made from a fermented paste of soybeans, roasted grains, and brine. It is considered to contain a strong umami flavor.
Soy sauce is known as shoyu and soya sauce. It is the fermentation process of the soybeans and salt is used to make it.
Soy sauce contains wheat also.
While making the soy sauce, the soybeans are soaked in water for several hours. Then the fermented soybeans are been steamed. Wheat is roasted, ground into flour, and mixed into the steamed soybeans.
I use soy sauce as a dipping sauce when I have potstickers. In a small bowl, I mixed it with some Japanese rice vinegar.
On the market, you will find an array of types of soy sauce. The most common is the Japanese soy sauce: Koikuchi Shoyu, which is a dark soy sauce. Ant the usukuchi shoyu, which is a light soy sauce with a mild flavor.
A quick marinate will elevate the flavor of the rock codfish.
The food processor will liquify all the solid ingredients while emulsifying them with the liquid. I do not know about your, but a chunk of garlic or ginger once bitten into it does overpower the other flavors to be enjoyed. This process will give you an even taste of the broth, garlic, and ginger
Do not over marinate the fish, longer than 1 hour, or 30 minutes is just perfect.
recommend not picking the fish meat. The sauce will penetrate no matter and you do not want your fish to break as you are cooking it.
No need to put it in the refrigerator, however, do baste it and turn it occasionally.
Prepare all your side dishes prior to starting to cook the fish. Once you start you have just a few minutes before it is time to serve it.
The ginger adds that kick of flavor to this ginger soy marinate. Use as much as you wish or as little as you want of ginger, but do use it.
My Favorite Side Dishes Suggestions
Theroasted tomatoesare busting with flavor and are an excellent side dish combination while maintaining the meal gluten-free.