Sweet Soy-Glazed Fish Fillets Recipe

Ingredients:

1 tablespoon green tea rubs (a mixture of green tea leaves, sugar, and spices)
1 lb (450g) white fish fillets (such as cod, halibut, or sea bass), skin removed
1/4 cup soy sauce
1/4 cup mirin (Japanese sweet rice wine) or dry sherry
2 tablespoons honey or brown sugar
2 tablespoons rice vinegar
2 cloves garlic, minced
1 tablespoon grated fresh ginger
1 teaspoon cornstarch
2 tablespoons water
Salt and freshly ground black pepper
1/4 cup chopped green onions, for garnish
Optional: 1/4 cup toasted sesame seeds, for garnish

Instructions:

Prepare the Green Tea Rubs:

Combine the green tea leaves, sugar, and spices in a small bowl to create the green tea rubs. This mixture will be used to season the fish fillets.

Season the Fish Fillets:

Pat the fish fillets dry with paper towels. Rub the green tea rubs all over the fillets, pressing the rubs into the flesh to ensure they adhere well.

Prepare the Sweet Soy Glaze:

In a small saucepan, combine the soy sauce, mirin, honey, rice vinegar, minced garlic, and grated ginger. Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar dissolves.
In a small bowl, mix the cornstarch with water to form a smooth slurry. Gradually stir the cornstarch mixture into the saucepan, and continue to simmer until the sauce thickens, about 2-3 minutes. Remove from heat and set aside.

Preheat the Oven:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.

Roast the Fish Fillets:

Place the seasoned fish fillets on the prepared baking sheet. Roast in the preheated oven for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.

Finish and Serve:

Remove the fish fillets from the oven and let them cool slightly. Transfer the fillets to a serving plate.
Drizzle the sweet soy glaze over the fish fillets. Garnish with chopped green onions and, if desired, toasted sesame seeds.
Serve the Sweet Soy-Glazed Fish Fillets immediately, enjoying the tender fish with the rich, sweet glaze and the subtle hint of green tea from the rubs.