So tasty, I forgot to snap a photo! It’s true. It smelled so delicious and I was so hungry, there was no waiting to eat. No no. 

This is a pretty standard recipe for me, snatched from my mom. I haven’t made it in awhile, but I was seriously craving a light and asian-y dish after all the Labor Day food nonsense. 

Ginger-Soy Fish
1 lb flaky white fish fillets (I used hake this time)
2 cloves garlic, minced
2 tsp ginger, grated
1 tbsp oyster sauce
1 tbsp low sodium soy sauce
pinch sugar
1 tbsp water
1 tbsp sesame oil
1/4 c slivered almonds, toasted
2 tbsp scallions, chopped 

Preheat oven to 375. Place fish in a baking dish and sprinkle garlic and ginger over fish. Whisk oyster sauce, soy sauce and sugar in a small bowl. Spoon sauce over fish. Pour water into baking dish, cover with foil and place in oven. Bake for 10 minutes.

As fish is baking, heat sesame oil in a pan. Once fish is done, remove foil, sprinkle with almonds and scallions and drizzle the sizzling oil on top. Serve immediately.

Ponzu Brussels Sprouts
10 oz shaved brussels sprouts
1 shallot, thinly sliced
1 clove garlic, minced 
1 tbsp sriracha
1/4 c ponzu
1/4 c low sodium soy sauce 
2 tbsp water or chicken stock 
1 tbsp olive oil
1 tbsp sesame oil

Heat oils in a pan over medium heat. Saute shallot and garlic for 1-2 minutes. Add brussels sprouts and water or stock. Cook for 2 minutes, stirring frequently. Add ponzu, soy sauce and sriracha. Cook until greens begin to soften. Serve immediately.

The sprouts could totally use a meat. I forgot brussels sprouts are always better w/bacon. GAH. If you have some bacon, ham or pancetta on hand, chop it up and brown the bits first before throwing in the shallot.