Micky Simeone
Staff writer
Hungry? We as college students are generally as short on money as we are short on time. The staff at The Bengal understands this all too well. The EZ Eatz section is here to share a few alternative options to help fill your bellies.
These simple recipes and meal suggestions should fit right into your budget and time constraints quite nicely!
This week’s meal idea is:
Ginger fish
What you need:
- One-pound pack of frozen fish of your choice ($3.99-$4.99 per package)
- One-fourth to one-half cup of your favorite soy sauce.
- One or two green or spring onions. ($1 per bunch)
- Two-and-a-half by one-and-a-half piece of fresh ginger. ($1 or less)
- One-fourth to one-half of a stick of butter or margarine. ($1 for a four-stick pack of margarine is the cheaper option)
- A baking dish deep enough to not spill over and appropriate for the amount you choose to cook.
- Foil to cover the dish while baking.
What to do :
You can thaw your fish in the refrigerator overnight, but it is not necessary. I generally go from freezer to baking dish as it does help with the steaming process.
This recipe is simpler than you might think, is a much healthier alternative to a fast food fish sandwich and generally much cheaper than going out for Chinese.
- Preheat your oven to 375 degrees.
- Wash and cut your green or spring onion into thin one-to-two-inch long slices.
- Wash and peel the outer layer of your ginger. Slice into one-inch long thin slices.
- Set these veggies aside.
- Add soy sauce and butter or margarine to a microwavable measuring cup. Microwave until it melts and blends together.
- Pour a little bit of the sauce into the baking dish, just enough to wet the bottom thoroughly.
- Add your fish pieces to the dish, each lying flat on the bottom with no overlapping.
- Pour the remaining sauce evenly over the fish. If there is not enough for the entire bottom to be covered and meeting the sides of the fish, add more until it looks right. Do not drown your fish.
- Sprinkle onion and ginger slices equally over each piece and along the sides of the pieces.
- Cover dish with foil and bake for about 30 minutes. Check your fish for flaking and tenderness in about 15-20 minutes. Make sure that you uncover the foil away from you and not directly in your direction in order to avoid hot steam burns.
Remember, fish must always be fully cooked, so check for little to no pink and make sure the fish flakes and cuts easily when you put the side of a fork through it.
When your fish is done serve over steamed rice or eat by it by itself. Enjoy and here’s to healthy eating.
