Asian Ginger Sauce For Fish

• 1/4 cup dry sherry
• 2 tablespoons soy sauce (regular or low sodium)
• 2 teaspoons toasted sesame oil
• 1 teaspoon fresh lime juice
• 1 tablespoon spring onion, finely chopped
• 1 teaspoon gingerroot, freshly grated
• 1 garlic clove, finely minced
• 1 teaspoon hot chili pepper, finely chopped (optional)
• 2 (6 -8 ounce) fish fillets

1. In a small bowl, mix together the first seven ingredients (sherry through garlic).
2. Add the chillies, if using.
3. NOTE: I made the sauce early in the day to allow the flavors to mix, but it is not necessary to do so.
4. Preheat the oven to 205C/400u0b0F.
5. Place the fish fillets in a baking dish.
6. Drizzle the marinade over the fish.
7. Bake for 10-12 minutes or until the fish flakes easily with a fork.
8. Plate the fish and spoon the sauce over it.
9. Serve with rice.

sherry, soy sauce, sesame oil, lime juice, spring onion, gingerroot, garlic, hot chili pepper, fish fillets

Taken from www.food.com/recipe/asian-ginger-sauce-for-fish-240801 (may not work)