1/2 Photos of Baked Whole Fish With Tahini Sauce and Tempura Vegetables
The Flying Chef's Note:
Here is a recipe for baked whole fish. It is very easy and the fish comes out beautifully tender and moist and flakes easily away from the bone. Feel free to make with fillets if you prefer, just note that the cooking time will be less.
My Private Note
Units: US | Metric
- 2 medium red snapper or 2 medium sea bream
- 1/3 cup lime juice
- 1/2 cup dry white wine
- 1/2 cup water
- 1 tablespoon lemongrass, fresh chopped finely
- 1/4 cup fresh coriander, chopped coarsely
- 1/4 cup parsley, chopped coarsely
- 3/4 cup tahini paste
- 3/4 cup water
- 2 garlic cloves, crushed
- 1 1/2 tablespoons lime juice
- 1 1/2 teaspoons soy sauce
- 2 tablespoons fresh coriander, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 3/4 teaspoon sugar
- 1 carrot, slice pieces off with a vegetable peeler
- 1 small red capsicum, seeded cut into squares
- 1 onion, cut into wedges
- 8 shiitake mushrooms, stems removed and halved
- 8 -10 stalks baby asparagus
- 2 sheets yaki nori (toasted seaweed)
- 1 small sweet potato, sliced thinly
- 20 g dried wheat noodles, cut in half for decoration
- 1I use 2 pans for the cooking 1 for each fish, I put the same amount of ingredients listed above per pan. By that I mean 1/3 cup lime per pan 1/2 cup wine per pan etc -- Or double up and eye ball dividing mixture evenly among pans.
- 2Combine lime juice, wine, water, lemongrass, coriander and parsley in a bowl. Place fish in baking dish and pour mixture over, repeating for second pan.
- 3Cover with foil and bake at 190c for 25-30 Min's until fish are tender and cooked through.
- 4Tahini Sauce.
- 5Blend or Process Tahini ingredients until just combined about a minute.
- 6Transfer to a pan and heat until sauce thickens and is heated through.
- 7To Serve pull skin back from one side of fish and using a fork pull fish meat off from top to bottom. You will find it flakes off real easy and you shouldn't end up with many bones in fish meat. Repeat to the other side, place fish meat neatly on plate and pour tahini sauce over. Serve with tempura vegetables with dipping sauce recipe below.
- 9You can use just about any mix of vegetables, above recipe is just a suggestion. This is also the same way to make seafood tempura you can also make this as a starter with a mixture of seafood and vegetables.
- 10Cut seaweed into 5cm squares, halve the sheet and cut into 2cm-wide strips. Brush strips with water and wrap tightly around noodles in the middle, reserve noodle bunches.
- 11Mix all the ingredients for the batter together, this should not be a smooth batter, but should have a few lumps of flour in it. It is best made just before beginning to deep fry. Always make with iced or chilled water and never leave batter to sit for to long before using.
- 12Heat oil to moderately hot 170c in wok or deep pan. Dust chopped vegetables, except seaweed squares, lightly in flour. Dip seaweed squares and other ingredients into batter, drain excess batter, deep fry ingredients, in batches until golden. Drain on absorbent paper. Only fry small amounts at a time to allow for oil to come back to correct temperature before next batch is added.
- 13Finally deep fry noodle bunches and serve as a garnish.
- 14Combine all sauce ingredients stir to mix.
- 15Serve tempura immediately with individual bowls of dipping sauce.
- 16Recipe for Dashi.
- 17If you can't get instant dashi here is a recipe for primary dashi. The recipe makes quite a lot but if you make Japanese often it will keep in the fridge for a few days and last in the freezer for a month but it will lose some of it's delicate flavour and aroma.
- 1815g dried kelp (konbu).
- 191 litre cold water.
- 2015g large smoked dried bonito flakes (katsuobushi).
- 21Wipe kelp with a damp cloth, cut into 3-4 large pieces. Place kelp in a large saucepan with water, cook uncovered, about 10 Min's or until just about to come to a boil.
- 22Remove kelp, bring liquid to boil and add another 1/4 cup cold water along with bonito flakes, return just to a boil, remove from heat immediately.
- 23Strain dashi through a muslin-lined sieve into another pan.
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Nutritional Facts for Baked Whole Fish With Tahini Sauce and Tempura Vegetables
Serving Size: 1 (612 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 658.7
- Calories from Fat 245
- Total Fat 27.3 g
- Saturated Fat 4.0 g
- Cholesterol 46.5 mg
- Sodium 1751.7 mg
- Total Carbohydrate 83.4 g
- Dietary Fiber 10.9 g
- Sugars 9.4 g
- Protein 20.5 g
The following items or measurements are not included: