Baked Thai Style Fish

Recipe by Zurie
READY IN: 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • I give directions for oven-baking a whole fish, but you can just as well fry fish fillets in a skillet. Never overcook! Then serve with this sauce.
  • If possible, make the sauce the day before or earlier in the day, so the flavours develop, but I confess I always make it at the last minute.
  • DO NOT BOIL the sauce -- heat gently.
  • Make the sauce: Coarsely grate the cucumber into a small pot, liquid and all, then stir in the rest of the ingredients given above.
  • Use enough cucumber! The sauce is not really strong, just flavourful -- don't overdo the hot pepper! If in doubt, add a few drops of Tabasco.
  • Taste for seasoning, keeping in mind that fish and oyster sauces are salty, and their flavours become more pronounced on standing. Cover and keep cool.
  • To prepare the dish, for a using a whole fish:
  • Heat oven to 425 deg F (210 deg C).
  • Score fish on both sides by making 2 or 3 shallow cuts through the skin.
  • Tear off a large piece of foil, large enough to enclose the fish completely and still leave space for steam.
  • Spray the foil with a non-stick spray to prevent the fish sticking.
  • Carefully put the fish on the foil (no salt) and close foil tightly, tent-like, so there is extra room for air to circulate.
  • When oven reaches the correct temperature, bake the fish for 30 minutes exactly. It will be done just right (really!) after 30 minutes.
  • Keep the fish warm, and heat the sauce gently but do not cook. (Or simply put the sauce in a dish, cover with foil, and put in a warming oven to heat up).
  • Roll the baked whole fish carefully on to a warmed platter with the liquid that will have formed, and spoon over the sauce while hot.
  • (Or use the sauce with fried fish fillets).
  • If there is too much sauce for the platter, serve the rest extra, in a small jug.
  • Serve with jasmine or sticky rice, coconut-coated fried bananas, one sweetish veggie (pumpkin, butternut or sweet potatoes sprinkled with cinnamon) and a large salad of mixed greens.
  • Don't forget the chilled white wine!
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