Ginger and Chilli Baked Fish

"This looks so wonderful! I haven't made this yet but will soon, my mouth is watering already! I would serve this on a bed of coconut or lemon rice with an Asian salad and fresh steamed bok choy."
 
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Ready In:
35mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Preheat the oven to a hot 220 degree C.
  • Make 4 deep slits diagonally across both sides of the fish.
  • Place a large sheet of foil, with sides overlapping, in a large shallow baking dish.
  • The dish needs to be large enough to hold the fish.
  • Spray the foil with cooking oil spray and place the fish on the foil.
  • Fill the cavity of the fish with layers of lime slices and ginger slices.
  • Combine the oil, fish sauce, grated ginger and garlic in a small bowl.
  • Rub mixture into the cuts in the fish and all over the surface.
  • Bring foil around fish so it will contain the cooking juices but do not cover the top of the fish.
  • Bake for about 20 minutes, or until almost cooked through.
  • While fish is baking, combine the palm sugar, chilli, extra fish sauce and lime juice in a small bowl.
  • Spoon this mixture over the fish and bake for another 5 minutes or until fish is just cooked through.
  • You can use 2 800gram fish if you prefer, but cut the cooking time to 15 minutes.
  • The fish can be rubbed with the ginger mixture up to 6 hours ahead, but only bake just before serving.

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Reviews

  1. This is excellent, and after-work friendly as well. I made this as is, using a 3 lb. whole Lake Superior white fish, 1 inch of ginger sliced, and roasted the fish at 425° F. I also added a dash of soy to the sauce in step #11 and I garnished with chopped, fresh cilantro and served with steamed jasmine rice and sauteed bok choy. You're right Dale, I think this would be excellent with coconut rice and if I wasn't so rushed after work, I would have done the rice that way. My husband picked the bones clean with his chopsticks and said to give you a million stars. Thanks Dale!
     
  2. Excellent excellent!! I have just had this for dinner and it went down very well. I served it with Ken Hom's stir fried mixed vegetables (recipe posted today) and steamed rice. Definitely a keeper.
     
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RECIPE SUBMITTED BY

I have a passion for healthy and simple dishes with lots of vegetables, although I love a treat every now and again also, especially ice cream!
 
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