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Baked Asian Rockfish served on a white plate with broccoli, lime wedge, and savory soy-based sauce garnished with scallions.
Reda

Baked Asian Rockfish

Tender rockfish fillets glazed with a savory-sweet soy-ginger sauce, baked until flaky and finished with fresh scallions and sesame.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian, Chinese-American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

For the Fish
  • 1.5 lb rockfish fillets about 4 fillets, 1-inch thick
  • 1 tbsp neutral oil avocado or grapeseed
  • 0.5 tsp kosher salt
For the Glaze
  • 3 tbsp soy sauce low-sodium preferred
  • 2 tbsp mirin sweet rice wine
  • 1 tbsp rice vinegar unseasoned
  • 1 tbsp light brown sugar packed
  • 1 tbsp fresh ginger finely grated
  • 2 cloves garlic minced
  • 1 tsp toasted sesame oil
For Garnish
  • 2 scallions thinly sliced on the bias
  • 1 tbsp toasted sesame seeds

Equipment

  • Rimmed Baking Sheet
  • Small saucepan
  • Microplane or fine grater

Method
 

Prep
  1. In a small saucepan, combine soy sauce, mirin, rice vinegar, brown sugar, ginger, and garlic. Bring to a simmer over medium heat and cook until slightly thickened, about 4 minutes, stirring occasionally. Remove from heat and stir in sesame oil. Set aside.
  2. Pat rockfish fillets completely dry with paper towels. This helps the glaze adhere and prevents steaming. Arrange on a lightly oiled rimmed baking sheet, spaced at least 1 inch apart. Brush with neutral oil and sprinkle evenly with salt.
Bake
  1. Bake at 400 degrees F for 8 minutes. The fish will look mostly opaque but not fully cooked through.
  2. Remove from oven and brush generously with about half the glaze. Return to oven and bake until the fish flakes easily with a fork and the glaze is lightly caramelized, 6 to 8 minutes more. The internal temperature should reach 145 degrees F.
Serve
  1. Transfer fillets to plates. Drizzle with remaining glaze, then scatter scallions and sesame seeds over top. Serve immediately with steamed rice and quick-pickled vegetables if desired.

Notes

Rockfish is lean and delicate - do not overbake or it will dry out. The glaze is your insurance policy here. For a gluten-free version, substitute tamari for soy sauce. The glaze can be made up to 3 days ahead and refrigerated; bring to room temperature before using.