Ginger Fish Marinade

I meant to post this for Monday. Since I didn’t get to it today you get a recipe as well as the Festival Roundup (to follow).

I was looking through my big accordian file of “recipes to try someday” on Sunday, looking for a recipe I knew I had on peach butter you make in the oven, when I came across “Ginger Fish Marinade”. I had printed the recipe off the internet about 4 years ago-I’m not sure of the source anymore. Since we have a pretty steady supply of free fish (it is just so awful to have a brother in law who loves to fish but hates to eat it-the horror of all that trout and whiting. . .. ) I decided to try it. Delicious!

I added about a cup of mushrooms into the ziplock baggie with the fish and marinade. The mushrooms picked up more of the lemon flavor than the fish did. I liked the tangy taste of them, but if you are not big on sour, you might throw the mushrooms in at cooking time rather than marinating them, or leave them out all toghether as the original recipe did.

Usually I’d use a plastic container that I could wash and reuse (I don’t like reusing baggies that have had raw meat in them) but BIL had given us the fish precleaned and frozen in baggies, so I just used the one it was already in.

Marinate for between 20 min to 1 hour, then cook.

I used whiting, which has a pretty delicate flavor. Plus it was already cut into fairly small pieces, so I marinated it for about 30 min. Then I put the fish and mushrooms into a microwave safe container (sprayed w/pam) and nuked it for 2 minutes, checked, then nuked for another minute. Tada-yummy fish!

I took the marinade, boiled it on the stove, then added about 1 1/2 tsps of cornstarch that I had dissolved first in some cold water. (for those of you who don’t cook much you ALWAYS have to dissolved cornstarch in something cold before adding it to a hot-otherwise you just get big lumps) Then I brought it back up to a boil so it would thicken. It made a great sauce for the rice and fish.

And yes Mom, this is very similar to the fish you made us growing up, which is what attracted me to the recipe to start with

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