500 gr domestically farmed tilapia fillets,
Kosher salt and freshly ground pepper,
3 garlic cloves peeled and smashed,
1 inch fresh ginger grated, about 1 tablespoon,
pepper roughly chopped (optional),
1/3 cup roughly chopped cilantro leaves,
1/4 cup white wine,
2 tablespoons soy sauce,
1 teaspoon sesame oil,
Scallions chopped for garnish,
Extra cilantro to garnish
Heat the oven to 250°Celsius.
Pat the fish dry, season lightly with salt and pepper, and lay in a 20x20 (or 25x25) ceramic or glass baking dish. Put the garlic, grated ginger, chopped jalapeño, and cilantro in a small food processor with the white wine, soy sauce, and sesame oil.
Whir until blended. (Alternately, you can finely chop or mash the aromatics in a mortar and pestle, then whisk together with the liquid ingredients).
Pour the sauce over the fish, rubbing it in a little. Bake for 8 to 10 minutes or until the fish flakes easily and is cooked through.
It will be very moist and even a little gelatinous, still.
Serve immediately over brown rice or orzo, garnished with the additional scallions and cilantro.