Asian Baked Rockfish

I’m back with a Fish Friday post! I haven’t shared any fish recipes for a while. This one isn’t anything fancy. In fact, I had a few “fancy” ideas for the rockfish we bought. I was thinking of a tomato sauce, maybe putting a coating on it…there were a few ideas. Then, just before I was going to make it, K made a request. At his work’s cafeteria, there was some sort of ginger fish dish that sounded good, but he had not gotten it. He wanted something like that. Now, I had made a similar dish with salmon before and decided to do a similar version for the rockfish. K’s family usually steams fish, but my family always baked it, so that’s what I do here. I asked K if he wanted to try to steam it but apparently he did not have great results previously.

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This version turned out really tasty, with really tender meat. It paired really well with rice and celery, but you could also make some Asian vegetables.

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Directions for Asian Baked Rockfish

  • About 3/4 to 1 pound rockfish
  • 3-4 Tablespoons soy sauce
  • 1/2 teaspoon white pepper
  • Dash of chili oil
  • 1 teaspoon cornstarch
  • 1 green onion, chopped
  • 1 clove garlic, minced or chopped
  • 1 teaspoon ginger, in chunks (easier to remove later)
  • 1 Tablespoon mirin
  • 1 teaspoon rice wine vinegar

Preheat the oven to 400 degrees. Prepare a baking dish with some foil, spraying the foil. Mix everything except for the rockfish together to make the sauce.

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Add more cornstarch if the sauce is too liquidy. Place the rockfish in the baking dish, then pour the sauce on top.

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Bake for about 15-20 minutes, checking the fish halfway through baking. At the halfway point, use a spoon to put sauce that has poured into the baking dish back onto the fish.

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Continue cooking until the fish flakes when cut with a fork. Near the end of baking you can top with more chopped green onion, if desired.

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Directions for Asian Baked Rockfish (without pictures)

  • About 3/4 to 1 pound rockfish
  • 3-4 Tablespoons soy sauce
  • 1/2 teaspoon white pepper
  • Dash of chili oil
  • 1 teaspoon cornstarch
  • 1 green onion, chopped
  • 1 clove garlic, minced or chopped
  • 1 teaspoon ginger, in chunks (easier to remove later)
  • 1 Tablespoon mirin
  • 1 teaspoon rice wine vinegar

Preheat the oven to 400 degrees. Prepare a baking dish with some foil, spraying the foil. Mix everything except for the rockfish together to make the sauce. Add more cornstarch if the sauce is too liquidy. Place the rockfish in the baking dish, then pour the sauce on top. Bake for about 15-20 minutes, checking the fish halfway through baking. At the halfway point, use a spoon to put sauce that has poured into the baking dish back onto the fish. Continue cooking until the fish flakes when cut with a fork.  Near the end of baking you can top with more chopped green onion, if desired.

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4 thoughts on “Asian Baked Rockfish

  1. That looks divine. I really want to cook fish more often but it’s not so easy getting fresh, great fish sometimes w/o a little advance planning. My son loves salmon and I bake that pretty often. I’d love to try this. Love that sauce with the Asian ingredients…so good with rice.

    • I’ve found that certain places have good frozen fish, which is what this was…so you might be able to try that? My MIL definitely goes the “I want that fish that is swimming” way of shopping, but I can’t bring myself to that. 🙂

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