Puerto Rican Chinese-style Baked Spigola

Ingredients

In this Puerto Rican Chinese adaptation of the Italian spigola al forno, we incorporate Puerto Rican and Chinese flavors to create a unique fusion dish. The original Italian recipe typically uses olive oil, lemon juice, and herbs for marinating the fish, while our adaptation includes soy sauce, lime juice, garlic, and ginger to infuse the fish with the vibrant flavors of Puerto Rican and Chinese cuisine. We alse have the original recipe for Spigola al forno, so you can check it out.

• 2 spigola (sea bass) fillets (about 200g each) 2 spigola (sea bass) fillets (about 200g each)
• 3 tablespoons soy sauce (45ml) 3 tablespoons soy sauce (45ml)
• Juice of 1 lime Juice of 1 lime
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Stir-fried vegetables, for serving Stir-fried vegetables, for serving
• Steamed white rice, for serving Steamed white rice, for serving

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 4g, 1g
• Carbohydrates (total, sugars): 4g, 1g
• Protein: 32g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, combine the soy sauce, lime juice, minced garlic, and grated ginger.
3. 3.
   Place the spigola fillets in a baking dish and pour the marinade over them. Make sure the fillets are evenly coated. Let them marinate for 15 minutes.
4. 4.
   Bake the marinated spigola fillets in the preheated oven for 20-25 minutes or until the fish is cooked through and flakes easily with a fork.
5. 5.
   Once cooked, remove the spigola from the oven and garnish with fresh cilantro.
6. 6.
   Serve the Puerto Rican Chinese-style Baked Spigola with stir-fried vegetables and steamed white rice.

Treat your ingredients with care...

• Spigola (sea bass) — Choose fresh and high-quality sea bass fillets for the best flavor and texture.
• Soy sauce — Opt for low-sodium soy sauce if you prefer a less salty taste.

Tips & Tricks

• For an extra kick of flavor, add a pinch of red pepper flakes to the marinade.
• If you don't have spigola, you can substitute it with other white fish such as snapper or grouper.
• To enhance the presentation, garnish the dish with thinly sliced scallions in addition to fresh cilantro.
• For a touch of sweetness, drizzle a little honey over the baked spigola before serving.
• Experiment with different vegetables for the stir-fried side dish, such as bok choy, bell peppers, or snap peas.

Serving advice

Serve the Puerto Rican Chinese-style Baked Spigola hot, accompanied by a generous portion of stir-fried vegetables and steamed white rice. The flavors of the fish, vegetables, and rice complement each other perfectly, creating a satisfying and well-rounded meal.

Presentation advice

Arrange the baked spigola fillets on a platter, garnish with fresh cilantro and thinly sliced scallions, and place the stir-fried vegetables and steamed white rice alongside. The vibrant colors of the dish will make it visually appealing and appetizing.