This is an ultraquick recipe, lightly sweet, and one that will work for any white fillet—even thick ones if you extend the cooking time slightly. I prefer very thin ones, though, because the sauce almost permeates them and the cooking time is so short. The soy glaze makes this a natural over white rice.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Put the oil in a large skillet, preferably nonstick, and place over medium-high heat. A minute later, add the garlic and ginger and cook, stirring occasionally, until they soften, about 2 minutes. Add the stock, soy sauce, and sugar and bring to a boil; cook until reduced by about half, 5 to 10 minutes.
Step 2
Add the fillets, in one layer if possible, turn the heat to low, and cover. Cook for about 2 minutes, uncover, and turn the fillets.
Step 3
Cook for another 2 minutes, then drizzle with the sesame oil, sprinkle with the scallion, and serve.
