Oven baked fish – Asian style

Cooking fish whole is so much faster and easier than having to cut out fillets.

Here is another easy recipe for whole fish (if it fits in the oven). We used Moses perch and had enough room to put all three in the oven.

It’s probably best to try and scale the fish first. We did it to one, but it was too much effort and scales were going everywhere. So the other two were just cleaned and the scales stayed on.

Here’s the how to:

1. Wipe some oil on the baking tray.

2. Place fish on the tray and brush some oil on the fish.

3. Sprinkle with sesame seeds.

4. Bake for about 25 minutes for fish weighing 500g (probably a bit less if only cooking one at a time). The oven should be 220 degrees Celsius.

5. Meanwhile, use a frying pan to make the sauce, stirring soy sauce, white wine vinegar, chopped and seeded chillies (to taste – I used 2), thinly sliced ginger.

Use about 1 cup of soy sauce to 3 table spoons of vinegar. The amount of sauce depends on the number of fish of course. Sushi vinegar or rice wine vinegar also work, if you are missing white wine vinegar.

6. When the fish is ready (it should just flake, or have no resistance if inserting a skewer into it) take it out of the oven and pour the sauce over the top.

Serve on a bed of rice. Brown rice would work quite well with the moisture provided by the sauce.

It also goes well with some steamed snow peas, or plain peas.

If you haven’t scaled the fish, make sure you take the skin off before eating.

And voila!



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