Asian-style oven-baked fish Recipe
Ingredients
1/3 cup (80ml) soy sauce
1 tablespoon white wine vinegar
2 shallots (spring onions), sliced diagonally, to garnish
Steamed SunRice Brown Medium Grain Rice, to serve
2 whole fish, about 450g each (see note)
2 tablespoons vegetable or sunflower oil
1 tablespoon sesame seeds
2cm piece ginger, peeled, cut into wafer- thin strips
1 red chilli, seeds removed, cut into thin strips
Asian-style oven-baked fish Recipe
Method
Step 1
Preheat the oven to 220°C.
Step 2
Clean and scale the fish. Make 2 slashes in the thickest part of the fish flesh. Brush a roasting pan with 1 tablespoon of the oil and place fish in the pan. Brush the flesh with remaining oil, season with salt and pepper, and sprinkle with the sesame seeds. Bake for 20-25 minutes or until the fish are cooked through (the flesh will flake away easily when tested with a fork).
Step 3
Meanwhile, place the ginger, chilli, soy, vinegar and 2 tablespoons of water in a pan. Cook over low heat until the ginger and chilli have started to soften. Place the fish on a large plate and pour the Asian-style dressing over top. Garnish with shallots and serve with rice.
Ingredients
1/3 cup (80ml) soy sauce
1 tablespoon white wine vinegar
2 shallots (spring onions), sliced diagonally, to garnish
Steamed SunRice Brown Medium Grain Rice, to serve
2 whole fish, about 450g each (see note)
2 tablespoons vegetable or sunflower oil
1 tablespoon sesame seeds
2cm piece ginger, peeled, cut into wafer- thin strips
1 red chilli, seeds removed, cut into thin strips
Asian-style oven-baked fish Recipe
Method
Step 1
Preheat the oven to 220°C.
Step 2
Clean and scale the fish. Make 2 slashes in the thickest part of the fish flesh. Brush a roasting pan with 1 tablespoon of the oil and place fish in the pan. Brush the flesh with remaining oil, season with salt and pepper, and sprinkle with the sesame seeds. Bake for 20-25 minutes or until the fish are cooked through (the flesh will flake away easily when tested with a fork).
Step 3
Meanwhile, place the ginger, chilli, soy, vinegar and 2 tablespoons of water in a pan. Cook over low heat until the ginger and chilli have started to soften. Place the fish on a large plate and pour the Asian-style dressing over top. Garnish with shallots and serve with rice.

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