3 St. Peter fillets, each 430g, cleaned
Seasoning
1/3 cup soy sauce (shoyo)
1/3 cup port wine
1/3 cup sesame oil
1 tablespoon grated ginger
1 clove garlic, minced
Salt to taste
Sauce
1 cup apple cider vinegar
1 cup sugar
2/3 cup pineapple juice
2/3 cup orange juice
1/3 cup ketchup
2 tablespoons water
1 tablespoon cornstarch
Salt to taste
For garnish
Thin strips of green onion
3 St. Peter fillets, each 430g, cleaned
Seasoning
1/3 cup soy sauce (shoyo)
1/3 cup port wine
1/3 cup sesame oil
1 tablespoon grated ginger
1 clove garlic, minced
Salt to taste
Sauce
1 cup apple cider vinegar
1 cup sugar
2/3 cup pineapple juice
2/3 cup orange juice
1/3 cup ketchup
2 tablespoons water
1 tablespoon cornstarch
Salt to taste
For garnish
Thin strips of green onion
Make three diagonal incisions on each side of the fish fillets
Place them next to each other in a baking dish
Seasoning
Mix the ingredients, coat the fish with them, cover with aluminum foil and let it rest for 20 minutes
Preheat the oven to medium temperature
Bake the fish, basting with the sauce from the baking dish every now and then, until it flakes easily with a fork, about 30 minutes
Sauce
Bring the vinegar, sugar, pineapple juice, orange juice, ketchup, and salt to a boil over high heat, stirring occasionally
Add the dissolved cornstarch in water to the sauce, stirring slowly
Let it thicken slightly and transfer to a serving dish
Remove the aluminum foil from the fish and place it on top of the sauce
Garnish with green onion and serve.
