In coastal areas of Southeast Asia and the Pacific, grilled or baked fish often shows up on the table several times a week. Mahi-mahi, in particular, is popular because of its mild flavor and firm body, which holds up well to different glazes and sauces. So dishes like this Baked Ginger Glazed Mahi-mahi are usually eaten fresh off the pan with white rice, pickled vegetables, or leafy greens.
What I enjoy most about this baked ginger glazed mahi-mahi is its ease. The marinade uses ingredients I always have around – soy sauce, garlic, honey, and a little balsamic vinegar. It takes about 10 minutes to prep and 15 to bake, which means I can start from scratch and still eat within half an hour. I usually serve it with plain jasmine rice and steamed bok choy. Both work well with the glaze without stealing its spotlight.
Compared to the more common grilled versions, this baked take stays lighter and neater, with no need to fire up the grill. My version keeps the ginger up front while using balsamic vinegar instead of citrus, which adds a deeper note without overpowering the fish. It’s easy, dependable, and perfect for anyone who wants a quick but thoughtful way to cook mahi-mahi at home.
What is Baked Ginger Glazed Mahi-mahi?
Baked Ginger Glazed Mahi-mahi is a quick fish dish where mahi-mahi fillets are marinated in a ginger-forward glaze, then baked until done. The term “mahi-mahi” means “strong-strong” in Hawaiian, referring to the fish’s power and speed in the water. Despite the name, the taste is mild and easy to pair with strong sauces like soy and honey glazes.
This dish remains common in Pacific island cooking due to the fish’s wide availability and forgiving nature during baking. People outside the region like it too because it’s lean, easy to handle, and doesn’t carry a strong fishy smell when cooked. When seasoned right, it picks up flavor fast and cooks through without drying out.
Some believe that mahi-mahi only tastes good when grilled or fried, but that’s not always true. A proper glaze and careful baking lock in moisture just fine. Another point worth clearing up is you don’t need a deep marinade. Ten minutes is enough if your glaze has sharp ingredients like vinegar or ginger. The soy adds body, but the balsamic gives it that light push that cuts through the natural sweetness of honey. Some cooks add chili flakes, but I usually leave them out. This way, the ginger in this Baked Ginger Glazed Mahi-mahi stays forward without being sharp.
Ingredients of Baked Ginger Glazed Mahi-mahi
- Mahi-mahi (1 lb) – This firm, lean white fish works well in baking because it holds its shape and absorbs flavor fast. I prefer using fillets about 1 inch thick so they cook evenly without turning dry.
- Salt and pepper – These help season the fish without overpowering the glaze. Always coat both sides before marinating to help the glaze stick better.
- Ginger, grated (2 teaspoons) – Fresh ginger gives a punchy edge that cuts through the honey. Grating it fine helps the flavor spread more evenly in the glaze.
- Light soy sauce (¼ cup) – This adds the savory base for the glaze. I go with light soy sauce to keep the flavor sharp without being too salty.
- Garlic, crushed and minced (1 clove) – Garlic deepens the glaze with just a hint of sharpness. Crushing before mincing helps release more of its juice into the mix.
- Olive oil (1 tablespoon) – A little fat helps bind the glaze and coat the fish. It also prevents the surface from drying out while baking.
- Honey (¼ cup) – This adds sweetness and helps the glaze caramelize slightly under heat. I usually use mild clover honey, but wildflower works too.
- Balsamic vinegar (3 tablespoons) – This brings acidity and contrast to the sweetness. It gives a darker finish and a rounder flavor compared to citrus-based glazes.
How This Baked Ginger Glazed Mahi-mahi Stands Out
Most baked mahi-mahi recipes online either go heavy on citrus or skip the glaze entirely. Others often rely on pineapple juice or brown sugar, which can turn overly sweet or sticky without proper heat control. My version dials in a sharper ginger profile with the right balance of soy and vinegar, so the sweetness from honey doesn’t overwhelm. I also skip thick starches like cornstarch or flour in the glaze, this keeps the finish clean and lets the fish shine through. Since the glaze reduces naturally on the stovetop, it thickens just enough without turning gummy.
Compared to older, traditional Baked Ginger Glazed Mahi-mahi versions that use calamansi or lemon and grill over charcoal, this version bakes neatly in an oven without losing flavor. The balsamic gives a deeper layer that citrus can’t, and the short marinade saves time while still delivering enough punch.
How to Cook Baked Ginger Glazed Mahi-Mahi
- Start with seasoning the fish – Pat the mahi-mahi dry using paper towels, then season both sides with salt and pepper. Let it sit for 10 minutes at room temperature. This short rest allows the salt to draw out some moisture so the glaze sticks better. Don’t skip this part, it builds the base flavor.
- Mix the glaze in a bowl – In a wide bowl, stir together the grated ginger, light soy sauce, minced garlic, honey, balsamic vinegar, and olive oil. Mix until everything looks smooth and slightly thick. I usually taste a bit at this point and adjust the soy or honey depending on how strong the vinegar comes through. Set aside a portion of the glaze for basting after baking.
- Marinate the fish briefly – Brush the glaze generously over the mahi-mahi fillets and let them marinate for about 8 to 12 minutes. No need for a longer soak, the ginger and vinegar already work fast. If I’m multitasking in the kitchen, I time this during the oven preheat.
- Preheat the oven properly – Set your oven to 450°F and let it heat fully while the fish marinates. A hot oven helps seal the surface of the fillet right away. I line my baking tray with parchment paper or foil for easier cleanup, but you can also use a greased pan.
- Bake the fish until just cooked – Place the mahi-mahi fillets in the baking tray, skin side down if it still has skin. Bake for 12 to 15 minutes, depending on the thickness. The fish should flake easily when tested with a fork. I avoid overbaking since the glaze already adds surface flavor.
- Reduce the remaining glaze on the stovetop – While the fish bakes, pour the leftover glaze into a small saucepan. Cook over low heat until it reduces by about half. Stir occasionally, it’ll turn slightly glossy and thicker as it cools.
- Assemble and serve – Once baked, place the mahi-mahi on a serving plate. Spoon some of the reduced glaze over the top. I usually add extra glaze on the side for rice or vegetables. Serve immediately while the fish stays warm and moist.
What to Have with Baked Ginger Glazed Mahi-mahi
When I serve baked ginger glazed mahi-mahi at home, I usually pair it with hot jasmine rice and a light vegetable side. The glaze gives enough flavor that you don’t need anything too rich or heavy. I also like adding something green to cut through the sweet and sharp finish of the glaze.
- Garlic Fried Rice – Fried rice with toasted garlic bits works well here. It picks up extra glaze from the fish and adds a little crunch.
- Ginisang Kangkong (Sautéed Water Spinach) – Light, earthy, and garlicky, this quick vegetable side keeps things balanced on the plate. It’s done in under 10 minutes and doesn’t need much seasoning since the fish already stands out. You can also try the water spinach adobo version.
- Steamed White Rice – This is the most common pairing and probably the easiest. The rice soaks up the extra glaze, making each bite more satisfying. If you’re rushing, even a basic short grain rice will do.
- Pickled Papaya (Atchara) – Atchara adds a sharp contrast with its sour and slightly sweet profile. It cuts through the honey glaze and resets the palate. You can find it bottled, or check out the Atchara recipe on my site.
- Lumpiang Gulay (Vegetable Spring Rolls) – These crispy rolls give a crunchy side that’s mild enough to serve with glazed fish. The soft veggies inside work well with rice and sauce.
Baked ginger glazed mahi-mahi works because it’s quick, flavorful, and fits into different types of meals. I often rely on it when I don’t want to fuss but still want something tasty with rice. Whether you serve it with greens or a full rice plate, it holds its own and delivers a clean finish every time.
Baked Ginger Glazed Mahi-mahi
Ingredients
- 1 lb Mahi-mahi
- Salt and pepper
Ginger glaze
- 2 teaspoons ginger, grated
- ¼ cup light soy sauce
- 1 clove garlic, crushed and minced
- 1 tablespoon olive oil
- ¼ cup honey, see notes below
- 3 tablespoons balsamic vinegar
Instructions
- Rub salt and pepper all over the mahi-mahi. Let it stay for 10 minutes.1 lb Mahi-mahi, Salt and pepper
- Preheat oven to 450F.
- Meanwhile, combine the ginger glaze ingredients in a wide bowl. Stir.2 teaspoons ginger, ¼ cup light soy sauce, 1 clove garlic, ¼ cup honey, 3 tablespoons balsamic vinegar, 1 tablespoon olive oil
- Brush some of the ginger glaze mixture all over the mahi-mahi fillets. Let it marinate for 8 to 12 minutes.1 lb Mahi-mahi
- Arrange the fish fillets in a baking tray. Bake for 12 to 15 minutes.
- Meanwhile, pour the remaining ginger glaze mixture in a sauce pan. Heat and cook in low heat until the liquid reduces to half.
- Remove the baked ginger glazed mahi-mahi from the oven. Arrange in a plate. Spoon some of the ginger glaze over the fish. Serve with rice.
Recipe Notes
- Use center-cut fillets for even cooking. Thicker portions of mahi-mahi help prevent dryness in the oven. If you’re working with thinner tail cuts, shave 2 minutes off the baking time and check early.
- Choose light soy sauce, not all-purpose or dark. Light soy has higher salt and less sweetness, which keeps the glaze sharp and prevents it from turning too syrupy. Dark soy or sweetened blends can mask the ginger.
- Grate ginger just before mixing. Pre-grated or stored ginger loses its bite fast. When I grate mine fresh, I press it against a fine grater and collect both pulp and juice, it makes the glaze stronger without needing more quantity.
- Reduce glaze on low, not medium heat. Keep the pan on a steady low simmer. A high flame may burn the honey before the vinegar cooks down, which can leave a bitter aftertaste.
- Serve immediately after baking. Mahi-mahi firms up fast as it cools, especially with a glaze. I move it straight from tray to plate, spoon the warm reduced sauce over, and serve without delay to keep the center moist.
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