Seasonal Ontario Food

Now that we live up on Georgian Bay it is much easier to find local fish products, and I expect I'll be cooking a lot more of them. I really like this very simple treatment, and boy is it fast, providing you have the fish thawed out and ready to go - take it out of the freezer and put it in the fridge as you clean up from dinner the night before.

Next time I make this in the winter I may replace the green onions with shallots, which unlike the green onions, are local at the moment. I just happened to have some green onions from another dish that needed using up. They do add a little touch of colour.

2 to 3 servings
15 minutes - 5 minutes prep time


1 fillet of whitefish, enough for 2 - say about a pound, perhaps
2 or 3 green onions, chopped
1 tablespoon finely grated fresh ginger
2 or 3 tablespoons water
2 or 3 tablespoons soy sauce or tamari
1 tablespoon toasted sesame oil

Put the fish in a pan wide enough to hold it in one layer, and which has a snug lid.

Add the chopped green onions, the grated ginger, the water, soy sauce and sesame oil. Cover the pan.

Turn the heat on to medium-high, and cook the fish for about 10 minutes, until the thickest part is firm to the touch. If you are my sweetie, who happily eats raw fish sushi, you like your cooked fish really cooked; in which case allow about 15 minutes - no more or it may end up dry.

That's it! Slide it out onto a serving plate and send it to the table.




Last year at this time I made Sprout, Cabbage & Walnut Salad.