- Place fillets in single layer in 13 x 9-inch microwave-safe baking dish; brush with mixture of 2 Tbsp. less sodium soy sauce and pepper. Cover dish and microwave on High 5 minutes, or until fish flakes easily with fork. Reserving pan drippings, remove fillets to serving platter; keep warm.
- Heat oil in small non-stick skillet over medium heat. Add celery and garlic; stir-fry 5 minutes. Add tomatoes, remaining 1 Tbsp. less sodium soy sauce, wine, sugar and fennel; simmer 2 minutes, stirring occasionally. Stir in 2 Tbsp. reserved pan drippings; simmer 1 minute longer.
- Sprinkle fillets with celery leaves and serve with tomato-fennel sauce.
Fish with Tomato-Fennel Sauce
ingredients
6 fresh firm white fish fillets, about 1/2 inch thick
3 tablespoons Kikkoman Less Sodium Soy Sauce, divided
1/8 teaspoon coarse ground black pepper
1 teaspoon vegetable oil
1 stalk celery, thinly sliced
1 clove garlic, minced
3 small Roma tomatoes, diced
1 tablespoon dry white wine
1/2 teaspoon sugar
1/8 teaspoon fennel seed, crushed
2 teaspoons minced fresh celery leaves
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
