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Ginger White Fish over Wilted Spinach

Featured in the Honolulu Star-Advertiser on December 15, 2010.



Ginger White Fish over Wilted Spinach

  • 6 cups fresh baby spinach leaves
  • 4 white fish fillets (5 ounces each) – use fish such as flounder, sole, snapper, sea bass, orange roughy, etc.
  • 1 lemon or lime, quartered


  • 4 teaspoons minced ginger
  • 2 teaspoons minced garlic
  • 1/2 cup mirin
  • 8 teaspoons shoyu
  • 2 teaspoons sesame oil


Preheat oven to 400°F. In a small bowl, combine sauce ingredients; set aside. Cut 4 (12-inch square) pieces of aluminum foil. On the center of each sheet of foil, place 1 1/2 cups of spinach. Top with a fish fillet. Drizzle sauce over fish and spinach. Fold in the edges of the foil sheet over the fish; pinch tightly to seal. Place the foil packages onto a baking sheet. Bake for 10 minutes, until the spinach wilts and the fish is cooked through. Cool 5 minutes. Open the packages and fold down the foil to reveal the fish, being careful of the hot steam. Squeeze the lemon or lime juice over the fish before serving. Makes 4 servings.

Approximate Nutrient Analysis per serving (based on 4 servings):
250 calories, 4 g fat, 0.5 g saturated fat, 70 mg cholesterol, 850 mg sodium, 17 g carbohydrate, 2 g fiber, 10 g sugar, 29 g protein


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